Chipotle Deviled Eggs

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Chipotle Deviled Eggs
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  • Prep 10 min
  • Total 10 min
  • Servings 24
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Chopped chipotle pepper gives traditional deviled eggs a smoky punch of heat. Ready in only 10 minutes.
By Brooke Lark
Updated Mar 22, 2011


  • 12 hardboiled eggs, peeled
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 chipotle pepper in adobo sauce, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro leaves, chopped
  • Salt and pepper to taste


  • 1
    Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with fork.
  • 2
    Stir mayonnaise, sour cream, chipotle pepper and onion into yolks until creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
  • 3
    Just before serving, garnish with cilantro leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    Get perfect, easy-to-peel boiled eggs every time with our easy tutorial.
  • tip 2
    Make Ahead Magic! This recipe is ideal if you’re hosting a party and want to get a jump start on the preparations the night before. When sealed in an airtight container, these eggs will keep fresh in the fridge for up to 24 hours.


Nutrition Facts are not available for this recipe
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