Oh boy, are these chipotle deviled eggs tasty! They’re a little spicy, very pretty and full of flavor!
Spicy Chipotle Deviled Eggs
Throwing a pool-side luau? A few little well-placed flowers and a lei of hot sauce-soaked mustard seeds will transform your deviled eggs into the prettiest tropical appetizers!
I’ve been in such a tropical mood lately! I’ve been mixing up tropical cocktails, listening to tropical music and dreaming of luaus I want to throw!
By the by, if you ever want to throw a tropical party, I’ve found JUST the music! Martin Denny was a lounge jazz musician and composer that wrote music with a Hawaiian, Latin vibe.
So perfect for your pool-side tropical afternoon parties. But, now lets talk about these beautiful, tropical, eggs!
Aren’t they lovely with the little flowers? If you’d like some tips on how to decorate your deviled eggs with flowers, I’ve made a handy guide.
A Few Deviled Egg Pro Tips!
1. Simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing your eggs, slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
For More Beautiful Deviled Egg Inspiration
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
Chipotle Deviled Eggs
- 6 large eggs
- 1 tbsp. mayo
- 1½ tbsp. brown spicy mustard
- ¼ tsp. chipotle chili powder
- ¼ tsp. smoked Spanish paprika
- Cayenne pepper - a few shakes
- 1 tsp. chipotle hot sauce - like Cholula Chipotle Sauce
- Chipotle-soaked mustard seeds
- Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in mayo, brown spicy mustard, chipotle chili powder, smoked Spanish paprika, a few shakes of cayenne pepper and 1 tsp. chipotle hot sauce into your egg yokes. Add the ingredients carefully, making sure your consistency is not too runny, and not too thick – a consistency like hummus. If it's too thick, just add a little more mayo.
- Once your ingredients are mixed, add your mixture to a piping bag with a nice tip and fill your pretty little eggs.
- Garnish your eggs! I used flowers and chipotle-soaked mustard seeds, but a little cayenne pepper will do nicely if you're not feeling so tropical 😉