We love serving appetizers that pack an exciting punch!
Sure, you can always keep it classy with your apps during cocktail hour. The traditional flavors of deviled eggs, like pickle relish and yellow mustard, are perfectly delicious.
But sometimes, we just want to take walk on the wild side…
For an alternative option that has a spicier pep in its step, make our latest obsession: chipotle deviled eggs. They have HUGE flavor in just one little bite.
And it’s so easy to make this dish, thanks to one incredible ingredient:
We add canned chipotle peppers in adobo sauce to the egg yolk filling. The peppers are smoked before they are mixed with an adobo-style sauce of tomato puree, onions, vinegar, paprika, and garlic.
Make this for your guests who are craving a little fun before the main meal. You’ll be partying in no time!
- 6 eggs hard-boiled, peeled, and chilled
- 1/4 cup mayonnaise
- 1 1/2 teaspoons whole grain mustard
- 1 tablespoon chopped canned chipotle peppers in adobo sauce plus more for garnish
- 1 tablespoon adobo sauce from canned chipotle peppers
- Salt and Pepper to taste
- cayenne pepper or chili powder for garnishing
- cilantro leaves for garnishing
- Slice each egg in half lengthwise. Carefully remove the yolk from each half and place in a small mixing bowl. Set egg whites aside on a separate plate.
- Mash the yolks until crumbly with very small chunks. Add mayonnaise, mustard, chipotle peppers, and adobo sauce. Stir well until creamy and uniform. Add salt and pepper to taste.
- Using a small spoon or piping bag, fill the empty egg whites with the mixture. Lightly sprinkle with cayenne pepper or chili powder, and garnish with cilantro and additional chopped pieces of pepper.
- Serve immediately, or refrigerate in an airtight container until ready to serve.
Cooking by the Numbers…
Step 1 – Boil the Eggs
Hard-boil the eggs, until the yolks are completely cooked. Remove the shells, and let the eggs chill completely.
Need a little help with this step? Learn how to properly hard-boil them in our article with tips for cooking the best eggs!
Step 2 – Cut and Separate the Yolks and Whites
Using a sharp utility or chef’s knife, cut each egg in half lengthwise on a sturdy cutting board, wiping your knife after each cut to keep it clean and free of any clinging yolk pieces.
Carefully remove the yolks by gently squeezing the whites, or scraping them out with a spoon.
Place the yolks in a separate bowl. Set aside the empty halves on a clean plate.
Step 3 – Make the Filling
Gather the ingredients needed for the filling. Chop the canned peppers, reserving some for the final garnish, and set aside one tablespoon of the sauce from the can.
Mash the yolks until they are crumbly and no longer lumpy.
To the yolks, add the mayonnaise, mustard, chipotle peppers, and adobo sauce. Stir well until smooth and creamy. Add salt and pepper to taste. Use freshly ground salt and pepper for the best flavor!
Step 4 – Fill
Use a spoon to fill each half with some of the mixture, about one heaping tablespoon.
For a clean presentation, you can also transfer the yolk mixture to a pastry bag fitted with a large star or round tip. Pipe the mixture into the empty halves.
Step 5 – Garnish and Serve
Sprinkle the top of each half with a dash of cayenne pepper or chili powder. Top with a small cilantro leaf and a piece of chipotle pepper.
Serve immediately, or store in an airtight container in the fridge until ready to serve.
Add Some Smoky Heat to a Favorite App
Canned chipotle pepper in adobo sauce adds some rock-and-roll zing to a classic appetizer!
It’s an easy ingredient to acquire that totally transforms the flavor of this recipe. You get so much depth of spiciness and smokiness from just one ingredient.
You’ll be thinking about these little devils well past the appetizer course – it’s a dynamic dish that’s unforgettable!
If you like this version, try another fun option: With our guacamole deviled eggs, the avocado in the filling makes for a healthy and colorful finger food.
Have you used chipotle peppers before? What are your favorite recipes that you like to add them to? Let us know in the comments below!
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 6th, 2012. Last updated: December 28, 2019 at 7:37 am.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.