Smoky Deviled Eggs

Deviled eggs are a great addition to any picnic, party or holiday spread. They’re easy to make and fun to eat. Chipotle chile powder gives these Smoky Deviled Eggs their smoke and the shallots and Tabasco provide a little added kick!

6 eggs (I usually boil an extra egg or two in case one cracks during boiling)
3 tablespoons mayonnaise
1 tablespoon minced shallots
1/2 teaspoon chipotle chile powder + extra for garnish
3 dashes of Tabasco
salt and pepper to taste

Gently place eggs in a large pot and cover with cold water. Place over high heat and bring water to a boil. Boil eggs for 15 minutes. Remove from heat and place eggs in cold ice water for 20 minutes. (Eggs, like meat, will continue to cook via their own heat. The ice water helps prevent this and also makes them easier to peel.)

Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them in a medium bowl. Mix yolks, mayo, shallots, chipotle chile powder, Tabasco, salt and pepper until well combined.

Spoon or pipe the mixture into the hollowed out egg whites (see NOTES, below). Sprinkle lightly with chipotle chile powder, if desired. Cover and refrigerate until ready to serve or, to avoid oxidation, pipe filling directly before serving.

NOTES

Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them in a medium bowl. Mix yolks, basil pesto and mayo until well combined. Spoon or pipe the mixture into the hollowed out egg whites (see <b>NOTES</b>. Garnish each egg with a strip of fresh basil leaf, if desired. Cover and refrigerate until ready to serve.

If you don’t have a pastry bag, you can still get the tidy effect of piping. Simply fill a sturdy plastic bag (ziplocks work great) with the yolk mixture, snip off a corner, and pipe filling into egg whites. (Eggs shown are Lemony Deviled Eggs)



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