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Prep 45min
Total1hr5min
Servings16
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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
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Steps
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.
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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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