Tex-Mex Deviled Eggs
Looking for ideas for your next picnic or summer barbeque? Look no further. Deviled eggs are a great southern treat, but we added a Tex-Mex touch of smoky chipotle pepper for added flavor and a spicy kick.
Makes
Serving size
Ingredients
4 large eggs
3 tablespoons sour cream
1 tablespoon scallion greens, minced
2 teaspoons lime juice, freshly squeezed
1 small chipotle chile pepper (1 tablespoon), canned in adobo sauce, finely chopped, (used Embasa® for nutrient analysis)
1 teaspoon adobo sauce, from the same can
1 tablespoon cilantro, coarsely chopped for garnish
Instructions
- Place eggs in a medium saucepan, cover with water (1-inch above the eggs).
- Bring to a rolling boil.
- Turn off heat, cover pot and let sit for 12 minutes. Drain.
- Plunge into iced water for 2 minutes.
- Peel eggs and slice lengthwise with a sharp knife.
- Remove yolks into a bowl. Reserve whites cut side up on a plate.
- Mash the yolks in a bowl with a fork.
- Add the sour cream, scallion greens, lime juice, chipotle chile pepper and adobo sauce.
- Mash with a fork until well blended.
- Beat with a wooden spoon until yolk mixture is smooth and fluffy.
- Stuff the egg whites with the yolk mixture carefully.
- Garnish with fresh cilantro.
- Serve at room temperature.
Cooking Tip
Once filled, the eggs are delicate. If you are bringing to a party, place the whites and yolk mixture in two separate containers. You can have cilantro wrapped in tin foil. Fill the eggs and garnish at the party.
Recipe Contributed by FamilyCook Productions
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