Of all the egg styles, hard-boiled is probably my least favorite. I mean, it just seems like a waste. You take what could have been a beautiful, decadent runny yolk and make it into a chalky little lump.
But when you mash all of those chalky little yolks together with some creamy counterparts and spicy flavors, the game completely changes. It’s like some kind of dark magic.
Despite my lack of enthusiasm for hard-boiled eggs, deviled eggs are one of my absolute holiday favorites. They are so easy to experiment with (and actually kind of hard to mess up). Plus, they look so much fancier and more labor-intensive than they really are.
This variation is probably my best iteration to date. The bold, southwestern flavor of the chipotle chili combined with the classic creaminess of a deviled egg really pushes it over the edge.
Perfect for your next holiday soiree. Enjoy!
- 12 Eggs
- ½ c Mayonnaise
- 2 tbsp Dijon Mustard
- 1 tbsp + 1 tsp Chipotle Chili Pepper in Adobo Sauce, finely chopped
- Pinch of salt
- Paprika for garnish
- Chives (chopped) for garnish
- To hard boil the eggs, place them in a single layer at the bottom of a pan. Cover with water until the water level is 1-2 inches above the eggs. Bring to a rolling boil, then turn off the heat and cover the pot, leaving it on the burner. Wait 10-12 minutes. Carefully drain the hot water from the pot, and run cold water over the eggs to stop them from continuing to cook. Peel the eggs underwater to help the shells come off easily.
- Cut each egg in half lengthwise and remove the yolk to a separate bowl. Mash yolks together with mayonnaise, dijon mustard, chipotle chili pepper, and salt.
- Transfer yolk mixture into a pastry bag or ziploc bag with the corner cut off. Pipe mixture evenly into egg whites. Top with chopped chives and paprika. Serve immediately.