Devilish Eggs with Cheddar, Chipotle, and Chives
- Level: Easy
- Yield: 24 halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 293
- Sodium
- 228
- Total: 50 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- 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.
- 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.