CHIPOTLE DEVILED EGGS
I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.
1 dozen hard-cooked eggs
3 tablespoons mayonnaise
3 tablespoons regular or low-fat sour cream
1/2 teaspoon Dijon mustard
1 to 2 tablespoons chipotle chile purée (see tip)
1 teaspoon minced fresh garlic
1/4 teaspoon salt
2 tablespoons thinly sliced green onion
1/2 cup small-diced tomatoes
1 tablespoon minced white onion
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons chipotle chile purée (see tip)
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 teaspoon of the topping.
Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing