Twice Spiced Deviled Eggs
Deviled eggs are a timeless way to celebrate the versatility of eggs, perfect for any occasion—whether it’s breakfast, brunch, lunch, or the ultimate appetizer. Not only are they delicious and visually beautiful, but they’re also a classic, crowd-pleasing finger food. I called this version Twice Spiced, as they take things up a notch with a bold kick from two of my favorite spicy Mexican condiments: Chipotles in adobo sauce and tangy pickled jalapeños. Trust me, the only place you need to be right now is in the kitchen, whipping up a batch!
Ingredients
8 large Eggland’s Best eggs
2 tablespoons mayonnaise
2 tablespoons Mexican crema
1/2 teaspoon Dijon mustard
2 teaspoons sauce from chipotles in adobo sauce
2 teaspoons pickling vinegar from pickled jalapeños
2 teaspoons white vinegar
1 tablespoon unsalted butter
1 scallion white and light green parts sliced
1/2 teaspoon sugar
3 bacon slices cooked until crisp and finely minced
Pickled jalapeños sliced or diced, for garnish
Preparation
- Place the eggs in a saucepan and cover them with water by a couple inches. Bring to a boil over medium high heat. Let the water boil for a minute, turn off the heat, cover and let the eggs steep for 9 to 10 minutes. Remove the eggs from the water and let cool. Once they are cool enough to handle, peel and place on a chopping board. Using a sharp knife, slice each egg in half vertically.
- With a spoon, remove the yolks and place them in a food processor. Along with the yolks, add the mayonnaise, crema, mustard, chipotles in adobo sauce, pickling vinegar from pickled jalapeños, white vinegar, unsalted butter, scallion and sugar. Process until completely smooth and fluffy. Give it a full minute of your time.
- Place the egg yolk mixture in a pastry tube or use a plastic or piping bag. I like to use the star tip, but you can use a tip with whichever shape you like - you can also use a teaspoon. Add some of the minced bacon at the bottom of each white half. Pipe or spoon the egg yolk mixture on top. Garnish with the jalapeños and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 80 |
| Fat | 6g |
| Saturated Fat | 2g |
| Cholesterol | 120mg |
| Sodium | 90mg |
| Carbohydrates | 1g |
| Dietary Fiber | 0g |
| Protein | 5g |
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