Hot Chile Deviled Eggs

 

8

eggs

1/4

cup mayonnaise or salad dressing

1/2

teaspoon lemon juice

2

medium green onions, chopped (2 tablespoons)

2

teaspoons to 1 tablespoon finely chopped chipotle chilies in adobo sauce (from 7-oz can), drained

1/8

teaspoon salt

Paprika

• 1 Place eggs in single layer in 3-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 20 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• 2 Peel eggs; cut lengthwise in half. Slip out yolks; place in small bowl. Mash yolks with fork until smooth. Stir mayonnaise, lemon juice, onions, chilies and salt into yolks.
• 3 Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika.