Chipotle Deviled Eggs
I never met a deviled egg I didn’t like, but I absolutely love these, and so does everyone I make them for! The addition of chipotle chiles and capers make these so good, you really need to double the recipe. The method for boiling the eggs may seem odd, but I assure you it will make the shell come off your eggs easier. This is a trick I learned from the book “The Food Lab” by J. Kenji Lopez-Alt.
1/2 cup mayonnaise
2 tablespoons capers, chopped
1 tablespoon chipotles in adobo, chopped
1 tablespoon fresh chives, chopped
1/2 teaspoon chile powder
1/4 teaspoon hot paprika (for garnish)
Too cook eggs, Fill a large pan halfway with water and bring to a boil. Carefully add the eggs to the boiling water. After 30 seconds, add a cup of ice cold water to the pot. Let water return to a boil and then turn off heat. Cover pot with a lid for 15 minutes. Remove eggs and put in ice water to stop the cooking, then peel. Slice each egg in half lengthwise. With a small spoon, remove yolks from each half. Put yolks in a bowl and smash with a fork. Add mayonnaise, capers, chipotles, chives, seasonings and salt to taste. Mix well and spoon mixture into egg whites. You can also use a piping bag and pipe the mixture into the whites to make it more decorative. After arranging on a platter, sprinkle lightly with paprika.