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Chipotle Deviled Eggs

  • 10 Each-Large Eggs
  • ½ Cup-Mayo
  • 2-3 Teaspoons-Apple Cider Vinegar
  • 1 Teaspoon-Chipotle Pepper-packed in adobo, halved, deseed and chopped fine
  • 1 Each-Green Onion-sliced thin/chopped
  • To Taste-Kosher Salt-Black Pepper
  • To Garnish-Smoked Paprika/Cayenne


  1. Place eggs in a pot, cover with water and bring to a boil.
  2. Once boiling set timer for 15 minutes.
  3. Remove after time, pour water out and leave eggs in pot.
  4. Run cold water over eggs for two minutes.
  5. Remove shells, rinse, pat dry and place in refrigerator for at least 30 minutes.
  6. Halve egg lengthwise, remove yolks and place in a mixing bowl.
  7. To yolks add mayo, vinegar, chipotle, onion, salt and pepper.
  8. Mix together until smooth, taste and re-season or add more vinegar to taste.
  9. Place yolk mixture in a plastic bag to one corner.
  10. Cut off corner to make a 1/2” hole.
  11. Fill whites with yolk mixture by squeezing mixture out of bag.
  12. Dust with paprika/cayenne, serve or store covered in refrigerator.