Since moving to the Southwest, my palate has changed a little. Flavors are somewhat “spicier” than the Midwest way of life – it seems like I used to add sugar to everything…now I am adding chilies, jalapenos, red pepper flakes…you get the hint.
Deviled eggs are one of my favorite appetizers. I used to make them for every get together! I just always used the old stand by recipe; (there really wasn’t one) egg yolks, Miracle Whip(because it is sweet), a little yellow mustard for color and more sugar. Then topped them off with some paprika..
I found this great recipe in my latest issue of Bonappetit for Chipolte Deviled Eggs – it is a keeper with a nice change of pace from the old standby version of deviled eggs!
Here is how I make my hard boil eggs; This method seems to work the best for peeling them without taking off half of the white!
Place eggs in pan. Add cold water to cover the eggs. Bring to a simmer over high heat then reduce heat to low and simmer gently for 5 minutes. Remove from heat and cover and let stand for 10 minutes. Drain eggs then cover with ice cubes and cold water, let stand until cold. Peel.
Here is the recipe:
CHIPOLTE DEVILED EGGS:
12 large eggs – boiled and peeled
1/3 cup + 2 T. real mayonaise
3 tsp. (or more) canned chipolte chilies in adobo sauce
24 fresh cilantro leaves
Cut boiled eggs in half. In a bowl mash together the yolks, chilies ( add more or less for your heat tolerance), mayonaise then season with salt to taste.
To get really fancy; take a pastry bag with a 1/2 inch star tip and pipe into the halved whites. If you don’t have a pastry bag; just use a ziploc bag and cut the corner off the end and pipe in. Let stand in refrigerator for at least 2 hours or up to 1 day before serving. Right before serving; place a fresh cilantro leaf on top of each half.