Devilish Eggs with Cheddar, Chipotle, and Chives

Because there is no happier food than a deviled egg. Because chipotle peppers--that is, smoked jalapenos canned in fiery barbecue sauce called adobo--taste so good with egg, Cheddar, and chives. And because I need to share with you this crucial technique: the moment you're done boiling your eggs, plunge them into an ice bath. This prevents that ugly, moldy-looking green edge you otherwise often get around the yolks. Eggcellent.
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 24 halves 
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1 dozen large eggs

1/2 cup finely shredded Cheddar cheese 

1/4 cup mayonnaise 

1/4 cup sour cream 

2 tablespoons chopped chives 

4 teaspoons chopped canned chipotle chiles in adobo sauce, or more to taste 

1/2 teaspoon sweet paprika 

Pinch of kosher salt 


  1. Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.
  2. Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve into a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika, and salt. 
  3. Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites, or, if you're less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within a day. 
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