Inspiration: Eggs are awesome. I’ve been eating scrambled eggs or omelets for lunch several times a week lately, and I’m planning to whip up some hard-boiled eggs to have around for breakfasts every now and then, too. Frittatas are a great and easy supper to serve when the fridge needs some cleaning out (you can throw pretty much anything into them), and I love to serve deviled eggs as a fun side when we’re having a Southern-inspired meal for supper. Such a versatile and nutritious ingredient!
What We Loved: It’s hard to beat a classic deviled egg, but sometimes something just a little bit different hits the spot, too. These taste like a tried and true deviled egg with a few fun twists – a very nice kick of smoky heat from chipotle peppers, and a fresh, herbal bite from a good handful of cilantro. Those two components balance each other really well – the cooling freshness of the cilantro against the spice of the peppers – and rather than overpowering the flavor of the deviled egg itself, the extra ingredients are merely a nice background to that classic deviled egg flavor.
Hints: Make sure to throw the cilantro into the food processor after you have pureed everything else, and then just pulse it a few times to incorporate. That way, that great fresh flavor isn’t lost in the other stronger ingredients, and you end up with nice flecks of green cilantro throughout the mixture.
Chipotle Cilantro Deviled Eggs
Source: Inspired from 20 Something Cupcakes
3 tablespoons mayonnaise
1 tablespoon vinegar
1 teaspoon brown mustard
1 tablespoon chipotle pepper in adobo sauce
Kosher salt and black pepper
Handful fresh cilantro
1. Place the eggs in a pan and cover completely with cold water. Bring to a rolling boil, and let boil for one minute. Remove the pan from the heat, cover, and let sit for 12 minutes. Immediately remove the eggs from the water, and place them in the fridge to cool.
2. Peel the eggs, and slice each one in half. Carefully remove the eggs yolks, and place them in the bowl of your food processor.
3. Add the mayonnaise, vinegar, mustard, and chipotle pepper/sauce to the food processor. Puree until smooth.
4. Season to taste with salt and pepper. Add the cilantro, and pulse a few times until the cilantro is chopped and incorporated.
5. Refill each egg half with some of the mixture.
This would be awesome on an easter table-and a little naughty if you don’t tell anyone they’re something other than “regular” deviled eggs!
I agree – these would be really great for Easter! Easter and deviled eggs just kind of go together, don’t they?
I’m so embarrassed to say I’ve never made deviled eggs!! This looks like a fantastic way to start! I love spicy flavors with eggs. Thanks!
I have things like that that I’ve never tried either, Julie. I’ve never actually made poached eggs before….something so simple, but for whatever reason I’ve never done it!
love chipotles in adobo sauce. what a great use for them in this recipe!
Thanks! My husband and I both love them, too. Such a unique smoky flavor and an awesome way to add heat to a dish.
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