Smoky chipotle peppers and bacon team up to make a deviled egg recipe that's to die for... perfect game-day or holiday party appetizer. It's a delicious way to use up all your hard-boiled Easter eggs.
Course Appetizer, Breakfast & Brunch, Small Bites & Snacks
Cuisine American, Contemporary
YIELD 24deviled eggs
Ingredients
12largeeggs
¾cupmayonnaise
2-3tbspcanned chipotle peppers in adobo, minced with sauce
4slicesbacon, cooked crispy
½tspground dry mustard powdereach, to taste
¼tsppaprika, plus a pinch for garnish(you can substitute smoked paprika)
¼tspground cumin
¼tspsalt
¼tspfreshly ground black pepper
Instructions
Wash and steam the eggs over a pot of boiling water for 10 minutes, then shock them with cold water to stop the cooking.
Cook the bacon slices until crispy and drain them on a paper towel or wire rack. Break about half the bacon into 24 small pieces for garnish, and chop the rest finely. You can do this with a chef's knife or food processor.
Peel the eggs under warm running water to remove any loose or tricky bits of shell. They're easiest to peel while they're still warm.
Slice the eggs in half along the long axis. Place the whites on a platter or tray, and the yolks into a small bowl or your food processor.
Smash the yolks with a whisk or wooden spoon (or pulse the food processor to break them up).
Sift in the dry seasonings with the yolks, mix, and then add the chipotle paste and mayo. Mix well until the mixture is smooth and has no large lumps remaining. Taste and adjust seasoning if necessary.
Transfer the filling into a pastry bag with a large open star tip, or use a tablespoon, and fill the whites, dividing the mixture evenly among the eggs.
Dust the tops of the filled eggs with paprika and garnish each with the reserved bacon pieces. Chill or serve immediately.
Notes
Note on Food Safety: If you're using leftover hard boiled eggs, make sure they haven't been left out for more than two hours. Keep these cold!