Recipe

Deviled Eggs with Chipotle and Bacon

By:

Co+op

Recipe Information

Total Time:

30 minutes, 20 minutes active

Servings:

24 deviled egs

These deviled are perfect as an appetizer or served with a crisp Romaine lettuce salad or grilled meats.

Ingredients

1 dozen eggs
6 tablespoons light mayonnaise
1 tablespoon yellow mustard
2 tablespoons sweet pickle relish
1-2 tablespoons chipotle peppers, finely chopped or pureed
1 green onion, finely chopped
Pinch each of salt and ground black pepper
2 strips cooked bacon, finely chopped
Pinch of smoked paprika

Preparation

Place the eggs in a large pot and fill with cold water to about an inch above the eggs. Bring the water to a full boil, cover the pot and turn off the heat. Let stand for 10 minutes. Drain and cool the eggs in a bowl of ice water. When cool enough to handle, peel the eggs. Carefully cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl. Set aside the egg white halves and prepare the filling.
Mash the yolks in the mixing bowl; add the mayonnaise, mustard, relish, chipotle peppers, green onion, salt and pepper. Blend well. Spoon the filling equally into the egg white halves (or use a pastry bag to pipe in the filling). Sprinkle each of the deviled eggs with bacon bits and a little paprika before serving.

Serving Suggestion

Deviled eggs are great as part of an appetizer tray or served with a crisp Romaine lettuce salad or grilled meats. Substitute soy bac’un bits for a vegetarian dish.