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Makes 24 deviled eggs
15 minutes preparation time
15 minutes cooking time
1 dozen eggs
1/2 teaspoon chipotle in adobo sauce, minced
1 1/2 teaspoons smoked paprika, plus more for sprinkling
2 teaspoons cider vinegar
6 tablespoons mayonnaise
1/2 to 1 teaspoon salt
a few grinds fresh pepper
Cover the eggs with water in a saucepan large enough to hold the eggs in a single layer. Bring the water to a boil, let it boil for about a minute, and turn off the heat. Let the eggs sit for 15 minutes and remove them from the heat. Immediately drain the hot water and run cold water over the eggs until they are completely cooled.
Peel the eggs and slice them in half lengthwise. Remove the egg yolks and mash them in a bowl with the remaining ingredients. Add more chipotle if you would like more heat. Pipe or spoon the egg yolk mixture back into the egg whites. Sprinkle a bit of paprika over the top of the eggs and serve.