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!
Ingredients
- 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
Garnish
- 2 tablespoons Spanish chorizo sausage, minced
- 12 small cilantro leaves, for garnish
- ground paprika, for dusting
Description
Cook the Eggs
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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.
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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
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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.
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Season to taste with salt, pepper, and add additional chipotles, adobo, and vinegar, if needed (see note below).
Fill and Garnish
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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.
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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.
Quick tips:
- 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.
Website: stripedspatula.com
