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Hot Chile Deviled Eggs

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By Betty Crocker Kitchens
Updated Mar 18, 2011
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Looking for an egg dish? Then check out this delicious chipotle deviled eggs recipe – perfect to serve a group.

Hot Chile Deviled Eggs

  • Prep Time 45 min
  • Total 1 hr 5 min
  • Servings 16
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika.

Nutrition

60 Calories
5g Total Fat
3g Protein
1g Total Carbohydrate

Nutrition Facts

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

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