Chipotle Deviled Eggs are perfect for spring or Easter brunch.
I love deviled eggs. Ever since the girls arrived, I have been thinking about recipes and ways to use our farm fresh eggs. Deviled eggs are a perfectly delicious way to use up those extras. Peeling eggs can be a little time-consuming, but I put on a TV show and do it in the living room.
Ps. you can find adorable ceramic egg trays here (affiliate link).
I wanted to create a new recipe for deviled eggs with a twist. Enter the can of chipotle peppers in adobo. This is one of my secret recipes for adding flavor and spice when I’m cooking. My husband doesn’t like mayonnaise so I’m always planning substitutes when I’m making food for him. Usually yogurt is one of them. I made these deviled eggs using plain yogurt and chipotles in adobo. There is a touch of salt, some garlic powder and I garnished them with fresh green onions and a touch of parsley. It wasn’t my intention to create a healthier recipe for deviled eggs, but I’ve done it. These are the perfect eggs for snacking or serving at your next brunch.
This was my second attempt at this recipe. The first time they turned out well, but I wasn’t completely satisfied. I made some modifications and I nailed the recipe on my next try. These eggs have a creamy and delicious filling with just a hint of spice with plenty of chipotle flavor.
If you are looking for another amazing recipe using chipotles in adobo, be sure to check out my Chipotle Shrimp Chowder recipe.
Easy Chipotle Deviled Eggs Recipe
Ingredients
- One dozen eggs (I used medium sized)
- 3 Tbsp plain yogurt
- 3 Tbsp liquid from chipotle peppers in adobo
- 1 tsp garlic powder
- 1/4 tsp salt
- Sliced green onions for garnish
- Paprika or ground red pepper for garnish
Instructions
- Hard boil the eggs, cool and peel.
- Cut the eggs and half and remove the yolk, placing it in a bowl.
- Set the egg whites aside in a tray.
- Add yogurt, chipotle, garlic powder and salt to the bowl with egg yolks. Mash and stir well until creamy and blended. Add the filling to a piping bag or sandwich bag.
- Fill the egg whites with the creamy mixture. Garnish with sliced green onions and a shake or paprika or red pepper.
- Refrigerate and cover with saran wrap until serving. You can make these a day ahead of time and they are best served chilled.
I used filled a sandwich bag for a quick and easy way to pipe the whites with the creamy filling. It also saves you a lot of time compared to using a spoon. I hope you enjoy these delicious and tasty deviled eggs.
