Chipotle Deviled Eggs---Yum

Who doesn't love deviled eggs?  I am so lucky to have fresh eggs every day even when it's zero degrees outside and am always looking for new ways to use them.  A couple of weeks ago I taught a cookbook class on the Instant Pot at Williams-Sonoma and one of the recipes was for Srirachi deviled eggs. They were delicious.  So I decided to give this recipe a try with really fresh eggs.

Fresh eggs are hard to peel once they are hard boiled.  The Instant Pot corrects this problem by cooking them under the pressure cooker mode- 5 minutes.  But honestly I don't have an Instant Pot and thanks to the research of Cooks Illustrated I have resolved that problem without one.   Solution: steam the eggs for 11 minutes.  This allows both the yolks and the whites to cook evenly and release the tight bond from the white to the shell.  Then plunge them into an ice bath and they are simple to peel.

Chipotle deviled eggs

Here's the recipe for Srirachi deviled eggs - actually Chipotle since that's what I had

Ingredients:

• 12 eggs
• 1/2 cup (4 oz./125 g) mayonnaise
• 5 tsp. sriracha sauce (or chipotle hot sauce)
• 2 tsp. Dijon mustard
• 1 tsp. white wine vinegar
• Kosher salt and freshly ground pepper
• Finely chopped fresh flat-leaf parsley for garnish

For the bread crumbs:

• 2 Tbs. olive oil
• 1 1/2 cups (6 oz./185 g) fresh bread crumbs
• 1/2 tsp. granulated garlic
• 1/2 tsp. sweet paprika
• Pinch of cayenne pepper
• 2 tsp. chopped fresh flat-leaf parsley

Peel and half lengthwise each hard boiled egg

Use a spoon to scoop the yolks into a bowl

Set the egg white halves on a serving platter

******** the one in the picture is from Target, Magnolia farms spring https://www.target.com/p/egg-tray-cream-hearth-hand-153-with-magnolia/-/A-52935264

To the yolks, add mayonnaise, hot sauce, mustard, and vinegar and whisk until no limps remain.

Season with salt and pepper

Bread crumbs:

In a frying pan over medium heat, warm the oil

Add the bread crumbs, garlic, paprika, cayenne, and parsley and cook, stirring constantly until the crumbs are well toasted - about 3 minutes.

Remove from heat and let cool.

Either with a spoon or in a pastry bag ( this puts a professional touch on these beauties) with a large star tip pipe about 1 heaping tablespoon into each egg white half.  

Top with bread crumbs and a sprinkle of parsley and serve.

Bon appetit!!

Deviled eggs are so perfect at Easter after the Easter egg hunt is over and you have plenty of eggs to eat.  They are also great for a summer picnic.  It is almost a luxury to have a platter just for deviled eggs but when I saw this one at Target for a reasonable price I brought it home.  Williams-Sonoma also has a pretty good affordable one and also one with a place to put ice in the lower bowl to keep the eggs cool on a summer picnic.

https://www.williams-sonoma.com/products/open-kitchen-deviled-egg-platter/?pkey=e%7Cdeviled%2Begg%2Bplatter%7C149%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH