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Chipotle Deviled Eggs

Source of Recipe


Bon Appétit, October 2006






List of Ingredients



• 12 large eggs
  
• 1/3 cup plus 2 Tbsp mayonnaise
  
• 2 to 3 tsp finely chopped canned chipotle chiles
  
• 24 fresh cilantro leaves
  






Instructions



1. Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water, and let stand until cold.
   
   
2. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired.
   
   
3. Using a pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press one cilantro leaf into filling in each egg and serve.
   
   Makes 24