Bacon Chipotle Deviled Eggs

A smoky, meaty, and fiery take on the classic

Course Appetizer

Keyword Chipotle in Adobo Sauce

Prep Time 15

Cook Time 20

Total Time 35

Servings deviled eggs

Calories 95kcal

Ingredients

7 eggs
1/4 cup mayonnaise plus 1 tablespoon
1 1/2 teaspoons yellow mustard
1/2 chipotle pepper in adobo sauce chopped
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon paprika plain, for garnish
4 slices bacon cooked and crumbled

Instructions

Place the eggs into a medium-sized saucepan and cover with water. Bring to a boil and set a timer for 8 minutes.
When the timer is finished, take saucepan off the stove and drain. Run cold water over the boiled eggs until cool enough to peel.
Slice each peeled egg in half and scoop the yolk out of each egg.
Thoroughly mash the egg yolks together and add the mayonnaise, mustard, chipotle pepper, cumin, salt, and pepper.
Pipe the egg yolk mixture into the cooked egg white shells.
Garnish with paprika and crumbled bacon. Enjoy!

Notes

No piping bag? Spoon the filling into the whites, or fill a zip-top bag and snip off one corner.

To work ahead, hard-cook and peel the eggs up to a week early and keep them in the fridge. Fill them and add the bacon closer to serving so it stays crunchy.

Leftovers keep 3 to 4 days covered in the fridge. Don’t leave them out at room temperature for more than 2 hours.

Nutrition