Description
A smoky, spicy twist on the classic deviled egg, featuring creamy chipotle-infused filling, crispy bacon, and a hint of cumin for extra depth. Perfect for appetizers, parties, or a bold snack!
Ingredients
Scale
- 7 eggs (hard-boiled and peeled)
- ¼ cup + 1 Tbsp. mayonnaise (for creamy texture)
- 1 ½ tsp. mustard (adds tanginess)
- ½ chipotle pepper in adobo sauce, chopped (for smoky heat)
- ¼ tsp. cumin (enhances the smoky flavor)
- 1 ½ tsp. salt (to taste)
- 1/8 tsp. pepper (for a hint of spice)
- ½ tsp. paprika (for garnish and added flavor)
- ¼ cup bacon, cooked and crumbled (for a savory crunch)
Instructions
- Boil the Eggs: Place the eggs in a medium-sized saucepan and cover with water. Bring to a boil, then set a timer for 8 minutes.
- Cool and Peel: Once the timer goes off, remove the saucepan from the heat and drain the hot water. Run cold water over the eggs until they’re cool enough to handle, then peel them carefully.
- Prepare the Eggs: Slice each peeled egg in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
- Make the Filling: Mash the egg yolks thoroughly with a fork. Add the mayonnaise, mustard, chopped chipotle pepper, cumin, salt, and pepper. Mix until smooth and creamy.
- Fill the Egg Whites: Transfer the yolk mixture to a piping bag or a plastic bag with the corner snipped off. Pipe the mixture evenly into the egg white halves.
- Garnish: Sprinkle paprika over the filled eggs for a pop of color and flavor. Top with crumbled bacon for a savory finish.
- Serve and Enjoy: Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.
Notes
- For a smoother filling, you can blend the yolk mixture in a food processor.
- If you don’t have adobo sauce, you can use a pinch of smoked paprika and a dash of hot sauce as a substitute.
- Always taste the filling and adjust the seasoning before piping it into the egg whites.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American