Avocado Chipotle Deviled Eggs Recipe 445

CHIPOTLE-DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

AVOCADO & CHIPOTLE DEVILED EGGS RECIPE - (4.4/5)

Steps:

• Place the eggs in a large saucepan with a tight-fitting lid; cover eggs with cold water. Set the filled saucepan, uncovered, over high heat until the water just begins to boil. As soon as bubbles start to break on the surface of the water, immediately cover and remove from the heat. Let sit off the heat for 15 minutes. Drain the water, shake the saucepan until the eggshells are cracked all around, and cover eggs with cold water. Drain again and peel. Chill peeled eggs in the fridge until cold, about 1 hour. Cut each egg in half lengthwise and scoop out the yolks. Reserve half of the yolks in a bowl; discard remaining yolks or save for another use. Add in the peeled avocado flesh, Greek yogurt, hot sauce, and cumin to the egg yolks. Mash until smooth. Season to taste with salt and pepper. Using a small spoon, scoop the avocado filling into the hollowed out egg whites. Alternately, you can pipe the filling into the egg whites with a plastic sandwich bag (with a corner cut off) fitted with a star tip. Garnish with chopped cilantro leaves and a sprinkling of chipotle chile powder.