Hot Chile Deviled Eggs

Hot Chile Deviled Eggs

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

Prep Time

45

Minutes

Total Time

1:05

Hr:Mins

Makes

16

appetizers

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.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 60
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 110mg;
  • Sodium 75mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 3g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.