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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.
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6
large eggs
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3
tablespoons
mayonnaise
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1 ½
tablespoons
finely minced chipotle chilis in adobo sauce
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1
tablespoon
YellowBird Blue Agave Siracha
plus extra for the tops.
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1/4
teaspoon
salt
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Place the eggs into a small pot and fill with cold water.
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Bring the eggs to a boil, cover, and take off the heat.
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Let sit for 11-15 minutes.
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Transfer the eggs to an ice bath or very cold water and let cool to room temperature.
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Peel the eggs and cut each egg in half.
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Carefully remove the yolks and transfer them to a small bowl.
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Mash the yolks very fine or even press through a fine-mesh strainer.
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Combine the mashed yolks with the mayonnaise, finely minced chipotle chilies in adobo sauce, the siracha, and the salt. Mix well.
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Spoon or pipe the egg yolk mixture into the hollow egg whites.
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Top with more siracha.