It’s Easter time and I’m sure that every year many of you wonder what to do with all the leftover boiled eggs. Here’s an example of deviled eggs, always a good solution. When I want to serve deviled eggs with a little extra zing, I love to turn to chipotle peppers and adobo sauce. These Chipotle Deviled Eggs with Chorizo hit all of the right notes for a zesty appetizer: creamy, smoky, tangy, and as spicy as you want them to be. Not to mention beautiful on a platter–look at those festive colors!
- 6 large eggs
- 3 tablespoons Greek yogurt (or mayonnaise)
- 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon adobo sauce
- 1/4 to 1/2 teaspoon white wine vinegar
- 1-4 teaspoons seeded chipotle peppers in adobo, minced
- kosher salt and freshly-ground black pepper
- 2 tablespoons Spanish chorizo sausage, minced
- 12 small cilantro leaves, for garnish
- ground paprika, for dusting
Cook the Eggs
STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the “Egg” setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
Make the Filling
Gently scoop yolks in to a bowl and mash with a fork or wire whisk. Add mayonnaise, Dijon, adobo sauce, and vinegar. Whisk until smooth. For the smoothest, creamiest filling, use a hand mixer (my preferred method). Stir in chipotle peppers by hand.
Season to taste with salt, pepper, and add additional chipotles, adobo, and vinegar, if needed (see note below).
Fill and Garnish
Fill each egg white half with some of the yolk mixture, either using a spoon, a pastry bag with a plain piping tip, or a zip-top bag with the corner snipped off.
Top each deviled egg with a little chorizo, a cilantro leaf, and lightly dust with paprika. These deviled eggs should be served immediately or up to a few hours of assembling. Store them, covered, in the refrigerator.
- Start conservatively and adjust these three ingredients to taste, based on the brands you’re using. I most often use 1 teaspoon of adobo sauce, 2-3 teaspoons of minced chipotles, and 1/4 teaspoon of vinegar.
- Remember that the more adobo sauce you add to the filling, the looser it will become. If you find that the mixture isn’t spicy enough for your preferences after adding a full teaspoon, plus the minced chipotles, consider adding a little ancho chili powder instead to retain a pipeable consistency.
- Cilantro Substitutes: Garnish with snipped chives or thinly-sliced scallions.