Chipotle Deviled Eggs

Chipotle Deviled eggs flavored with chipotle chilis and YellowBird Siracha are the perfect spicy, tasty addition to any picnic party.

My friend recently introduced me to this siracha made in Texas. This siracha is made with red jalapenos and is sweetened with agave, It’s incredibly addictive. My friend served some to me just on a bare tortilla chip. Almost immediately, I was ordering some on my phone from Amazon!

I began to think about what I could make with this very tasty version of siracha. It is the 4th of July holiday coming up, deviled eggs came to mind. I love deviled eggs at any time of the year. But it always seems that they are an essential part of the 4th of July.

One of the reasons I love deviled eggs is the paprika, really it is the smokiness’ paprika brings to the party. I decided to try chipotle chilies instead of paprika as they are even smokier than paprika even smoked paprika. I think these Deviled eggs turned out incredible. These deviled eggs are just spicy enough from the siracha and the chipotle to have some zing but not too much that your tongue is on fire. I had deviled eggs from a dear friend when I lived in Reno, Nevada, that had so much zip in them, all I could taste was the heat. These chipotle deviled eggs are just right!

You can find the Yellowbird Blue Agave Siracha here on Amazon or in specialty stores. (I get a tiny commission if you use any link on this site.) and here for the chipotle chilis in adobo sauce. Though most stores, even in New Jersey, carry some.

I hope you all have a fantastic holiday where ever you are,  be smart and stay safe.

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Chipotle Deviled eggs

Chipotle Deviled eggs flavored with chipotle chilis and YellowBird Siracha are the perfect spicy, tasty addition to any picnic party. 

Course: Appetizer, picnic, Snack

Cuisine: American, Southwest

Keyword: chipotle, deviled eggs, eggs, siracha, spicy deviled eggs

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 ½ tablespoons finely minced chipotle chilis in adobo sauce
• 1 tablespoon YellowBird Blue Agave Siracha plus extra for the tops.
• 1/4 teaspoon salt

Instructions

1. Place the eggs into a small pot and fill with cold water.
2. Bring the eggs to a boil, cover, and take off the heat.
3. Let sit for 11-15 minutes.
4. Transfer the eggs to an ice bath or very cold water and let cool to room temperature.
5. Peel the eggs and cut each egg in half.
6. Carefully remove the yolks and transfer them to a small bowl.
7. Mash the yolks very fine or even press through a fine-mesh strainer.
8. Combine the mashed yolks with the mayonnaise, finely minced chipotle chilies in adobo sauce, the siracha, and the salt. Mix well.
9. Spoon or pipe the egg yolk mixture into the hollow egg whites.
10. Top with more siracha.