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Deviled eggs with a south-of-the-border kick and a sweet touch.

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Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
15 mins
total:
2 hrs 10 mins
Servings:
24
Yield:
24 deviled eggs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.

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  • Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.

  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  • Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.

  • Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.

  • Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.

Editor's Note:

The nutrition data for this recipe includes the full amount of the chipotle sauce ingredients. The actual amount of the sauce consumed will vary.

Nutrition Facts

96 calories; protein 4.3g; carbohydrates 1.4g; fat 8.2g; cholesterol 101.2mg; sodium 167.8mg. Full Nutrition
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