Updated 11/26/2011 05:00 AM
Recipe: Chipotle Pepper Deviled Eggs with Cilantro, Green Onion and Lime Zest
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12 large eggs
2 medium large canned chipotle peppers, seeds removed and finely minced (see hints below)
salt to taste
approx. 1/3 cup mayonnaise
1/8-1/4 cup chopped cilantro
1/8-1/4 cup chopped green onion
approx. 3-4 tsp grated lime zest
Add the eggs to a medium large pot on the stovetop with just enough water to cover and bring it up to a boil.
Just as it comes to a boil, set your timer for exactly 12 minutes and adjust the heat so that the water is at a nice steady simmer.
While the eggs are cooking, take a minute to chop about 1/8 - 1/4 cup each of green onion and fresh cilantro and also zest 3-4 tsp of lime and also deseed 2 chipotle peppers and then finely mince the peppers.
Once the eggs have cooked for 12 minutes, pour off the hot water, run them under cold water until they're cool enough to peel, then cut them in half lengthwise and scoop the yolks into a small mixing bowl.
It's a good idea to assemble the deviled eggs as close to the time you want to serve them as you can, so if you're not planning on serving the eggs right away, wrap the white eggs with plastic wrap and place the tray into the fridge and then mash the egg yolks with about 1/3 cup mayonnaise to start and add more if you need to until it is a nice creamy consistency, then fold in the minced chipotle peppers and season with a little salt to taste and keep that in a large ziploc bag in the fridge.
Snip a little corner of the Ziploc bag off and pipe the egg yolk mixture into each sliced egg and then garnish each one with a little sliced green onion, chopped cilantro and a tiny bit of lime zest.
Canned chipotle peppers often come in a adobo sauce (a tomato, vinegar and spice blend) which can stain anything it comes in contact with so use your judgment as far as where you mince the peppers.
You can add more chipotle peppers to the mix if you think it needs it but be careful because their heat has a way of sneaking up on you.