Two-Chili Deviled Eggs

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Photo by Levi Brown
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 148 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 215 mg
    • Sodium 278 mg
    • Protein 6 g
    • Carbohydrate 1 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 27 mg

Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, cumin, and ¼ teaspoon each salt and pepper.Spoon the yolk mixture into the egg whites, top with the jalapeño, and sprinkle with the ground chipotle. 

Ingredients

  1. Check 6 large eggs
  2. Check 1/4 cup mayonnaise
  3. Check 1 teaspoon fresh lemon juice
  4. Check 1 teaspoon Dijon mustard
  5. Check 1/2 teaspoon ground cumin
  6. Check kosher salt and black pepper
  7. Check 12 slices pickled jalapeños
  8. Check 1/2 teaspoon ground chipotle chili pepper

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, cumin, and ¼ teaspoon each salt and pepper.
  3. Spoon the yolk mixture into the egg whites, top with the jalapeño, and sprinkle with the ground chipotle.