BBQ Recipes: Deviled Eggs
This appeared in The Washington Post and is written by Hill Country's own Elizabeth Karmel. Enjoy.
Smoky Chipotle Deviled Eggs
Makes 24 deviled eggs
• 1 dozen large eggs
• 1/3 cup Hellmann’s mayonnaise
• 1-2 canned chipotle chilies with clinging adobo sauce
• 5 Tablespoons unsalted butter, softened
• 1/2 teaspoon natural rice vinegar
• 1/8 teaspoon ground Ancho Chile
• 1 teaspoon fresh lime juice
• Zest of 1/2 lime
• 1/8 teaspoon garlic powder
• 1/8 teaspoon sea salt or more to taste
• Ground Ancho chile for garnish
Place the eggs in a large stockpot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit 20 minutes. Drain and run under cold water until eggs are cool to the touch. Let sit another ten minutes.
Peel eggs carefully, keeping whites in tact. Cut in half lengthwise and remove yolks. Set whites aside on a platter or egg plate. Break yolks up and mash with a fork until all large pieces are broken up and smooth.
Puree mayonnaise, chipotle(s), butter and vinegar in a small food processor. Taste and add another chipotle if the flavor is too faint, add more mayo if it is too strong. Add ancho chile powder, lime juice and zest, garlic powder and Tabasco. Stir well. Taste and season with sea salt. Note: If yolks are not smooth, run entire mixture through the food processor and place in a pastry bag in the refrigerator until cool.
Place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture. Sprinkle with ancho chile powder
You may need to cut a thin sliver off the bottom of the egg whites to make sure that they "sit” level.