Chipotle Deviled Eggs
When I started making deviled eggs and bringing them to parties in the early nineties, I did it almost as a joke. Reeeeally-a chef bringing deviled eggs to a party-can you imagine? Well, I was sick of always having to make something "spectacular"! Wouldn't you know it-this spicy twist on an old favorite became a huge hit and must be one of my most requested recipes ever.
Makes 24 stuffed eggs
1 dozen large eggs
3 tablespoons low-fat sour cream
3 tablespoons reduced-calorie mayonnaise
1/2 teaspoon salt
1/2 teaspoon Dijon mustard, optional
1 to 2 tablespoons chipotle chile purée*
1 teaspoon minced garlic
2 tablespoons minced green onion
Topping
1/2 cup diced (1/4-inch) tomatoes
1 tablespoon minced white onion
2 tablespoons minced fresh cilantro
1 to 2 teaspoons chipotle chile purée*
Place eggs in a saucepan and cover with water to 1 inch above eggs. Bring to a boil over high heat, then continue boiling for 10 minutes. After eggs have boiled, remove from heat and run cool water over them. When eggs are cool, carefully peel under running water. Cut eggs in half lengthwise and remove yolks to a mixing bowl. Set egg white halves on a platter, cover, and refrigerate.
Mash egg yolks to a smooth consistency with a fork or potato masher. Mix in sour cream, mayonnaise, salt, mustard, chipotle purée, and garlic until smooth. Stir in green onions. Spoon yolk mixture into a pastry bag, then squeeze the mixture evenly into egg halves.
Make the topping: in a small bowl, mix together tomatoes, onion, cilantro, and remaining chipotle purée. Top each egg half with 1 teaspoon of tomato mixture.
Serve chilled.
*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.
Chef's Tips:
Get yourself a few of those great new "disposable" plastic piping bags and a nice big star tip. These bags make it so much easier to squeeze fillings than always having to wash out a canvas piping bag. If you are in a pinch for a piping bag, use a plastic sandwich bag with a small part of the corner cut off.
© 2003 Kathy Casey Food Studios®
|
