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Hot Chile Deviled Eggs

Looking for an egg dish? Then check out this delicious chipotle deviled eggs recipe – perfect to serve a group.

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  • Prep Time 45 min
  • Total Time 1 hr 5 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

To easily pipe the yolk mixture into the egg whites, spoon yolk mixture into a resealable food-storage plastic bag, seal the bag and cut off a corner.

Place small flags in the eggs with pictures of chiles or words to indicate "hot" to your guests.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
60
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
110mg
110%;
Sodium
75mg
75%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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