Easy Deviled Eggs with Homemade Chipotle Mayo

Deviled Eggs

1. Begin by slicing your cooled, peeled hard-cooked eggs lengthwise.
2. Carefully remove the yolks and transfer to a mixing bowl. Combine with homemade chipotle mayo, ground mustard powder, minced garlic, red pepper flakes, and fresh lime juice. (Check notes for quick alternatives).
3. Using a fork or spoon, blend until achieving a smooth, creamy consistency. Season to taste with salt and pepper, mix thoroughly. Adjust seasoning if needed.
4. Spoon approximately 1/2 to 1 tablespoon of the seasoned yolk mixture into each egg white half. For an elegant presentation, use a piping bag.
5. Top each deviled egg with fresh chopped cilantro.
6. Finish with a light dusting of paprika or chili flakes.
7. For larger gatherings requiring 12 dozen eggs, double all ingredients but add salt gradually, 1/4 teaspoon at a time, tasting as you go.

Chipotle Mayo

1. Combine egg yolk, vinegar, lemon juice, mustard, and salt in a medium bowl. Whisk until blended/mixed thoroughly, about 30 seconds.
2. Using ¼ to ½ teaspoon at a time (and whisking constantly), add the oil a few drops at a time to the yolk mixture until you’ve used ¼ cup oil. This will take 4 to 5 minutes.
3. Next place egg mixture in a small food processor or blender with a feed shoot. You may also continue to whisk by hand.
4. Slowly add remaining ½ cup oil in a very thin stream, pulsing food processor or whisking constantly, until mayonnaise is thick, about 6 minutes or so by hand. Add in the chipotle sauce and/or paprika or chili powder. Mix in onion powder and splash of lime. Whisk again until combined.
5. Taste to see if mayo, adjust with more spices or lime as needed. Cover and refrigerate. This mayo can be made up to 2 days ahead. Keep chilled for up to 4 to 6 days. Garnish with herbs and pepper when serving, if desired.

Pro tip: Save time and skip the mess by using Eggland’s Best Hard-Cooked Peeled Eggs—ready to eat, no peeling required!