Chipotle Deviled Eggs And Bacon Recipes

CHIPOTLE DEVILED EGGS

Steps:

• Peel eggs and 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 teaspoon chipotle chiles.
• Add more chopped chiles, if desired, for more heat.
• Season filling to taste with salt, if desired.
• Using pastry bag fitted with 1/2 inch diameter star tip, pipe filling into egg whites.
• Cover and chill eggs at least 2 hours and up to 1 day.
• Press 1 cilantro leaf into filling in each egg and serve.

CHIPOTLE-DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

CHIPOTLE DEVILED EGGS AND BACON

Steps:

• Put eggs in a saucepan and cover them with water until waterline is about 1" above eggs. Heavily salt the water (I don't know why, but my Dad says it makes the peeling process easier and it seems to work). Bring water to a boil, then reduce heat to a simmer. Set time for 15-mins.
• When timer goes off, drain off hot water and run cold water over eggs in pan.
• When eggs are completely cooled, crack and carefully peel eggs running them under cold water. Pat dry. Cut in eggs in half, carefully removing yolks, and set aside white halves. Put yolks in a bowl and mash with a fork.
• Add mayonnaise, sour cream, chipotle and adobo sauce to yolk mixture and mix together with fork to form a smooth paste, then stir in onion until well combined.
• Season to taste with garlic salt, pepper, and sea salt.
• Scoop about 1 tbsp of the yolk filling into each white halve. Cover and refrigerate until chilled.
• Sprinkle deviled eggs with bacon crumbs.
• Enjoy!