Chipotle Deviled Eggs

[rhodry69]

Chipotle Deviled Eggs


12 Lg Eggs
1/3 Cup Plus 2 Tbsp Mayonnaise
2 - 3 Tsp Finely Chopped Canned Chipotle Chiles
24 Fresh Cilantro Leaves


Place Eggs In Large Saucepan. Add Enough Cold Water To Cover. Bring To Simmer Over High Heat. Reduce Heat To Low; Simmer Gently 5 Minutes. Remove From Heat, Cover, & Let Stand 10 Minutes. Drain Eggs; Cover With Ice & Water & Let Stand Until Cold.

Peel Eggs & Cut In Half Lengthwise.

Spoon Yolks Into Small Bowl; Arrange Whites On Platter.

Finely Grate Yolks On Small Holes Of Box Grater Into Medium Bowl. Mix In Mayonnaise, Then 2 Teaspoons Chopped Chipotle Chiles. Add More Chopped Chiles, If Desired, For More Heat. Season Filling To Taste With Salt, If Desired.

Using Pastry Bag Fitted With ½ Inch Diameter Star Tip, Pipe Filling Into Egg Whites. Cover & Chill Eggs At Least 2 Hours & Up To 1 Day.

Press 1 Cilantro Leaf Into Filling In Each Egg & Serve.


Makes 24.