Oh boy, are these chipotle deviled eggs tasty! They’re a little spicy, very pretty and full of flavor!You’ll require a pot, mesh strainer and mixing bowl for this recipe. You’ll also require a pastry piping bag and tiny star tip if you want them to look extra pretty.
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 ;)
Notes
You’ll require a pot, mesh strainer and mixing bowl for this recipe. You may also want a pastry piping bag and tip to make them look nice and fancy.