Spicy Deviled Eggs (with Chipotle and Lime)

Ingredients

• 7 eggs (preferably about a week old)
• 2 T mayo
• 2 T sour cream (see notes)
• 1 T fresh lime juice (or more)
• 1 T yellow mustard (not Dijon)
• 1/4 tsp. ground Chipotle chile peppers (more or less to taste, see notes)
• 1/2 tsp. salt (see notes)
• 2 green onions, green part only, finely chopped

Directions

1. First, make perfect hard-boiled eggs. I always cook one extra egg, because usually the white part gets mangled on at least one.
2. Let eggs cool, then peel and cut in half crosswise.
3. Carefully remove yolks and put into a flat bowl. (That makes it easier to mash them.)

Mash yolks well with a fork

1. Slice green onions, and finely chop with chef’s knife.
2. Mix together lime juice and ground Chipotle chile powder. (If you don’t do this, you’ll have large flecks of chile powder in the deviled yolk mixture. The chile powder won’t dissolve completely, but adding it to the lime juice does make it blend in better.)
3. Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, sour cream (or more mayo), salt, and half the chopped green onions.
4. Taste for seasoning to see if you want more lime juice, mustard, Chipotle chile powder, or salt.
5. Stir until mixture is well combined.

Arrange eggs white halves on serving plate.

1. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (Filling the eggs can also be done with a spoon or a cake decorating tool.)
2. When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions.
3. Serve immediately or refrigerate until serving.

Notes

Use all mayo and skip the sour cream if you prefer.

Use any spicy ground chile you prefer, or substitute about 1/2 tsp. Green Tabasco Sauce for the Ground Chipotle Chile in this recipe.

Nutrition

Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates