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There is nothing devilish about these deviled eggs! The spicy mayonnaise addition really kicks the flavor up a notch. Enjoy this perfect snack or appetizer!
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5 from 1 vote

Chipotle Deviled Eggs and Sriracha Deviled Eggs

Ingredients

Chipotle Deviled Eggs

  • 12 large eggs
  • ⅓ cup plus 2 Tablespoons Sir Kensington’s Chipotle Mayonnaise
  • 2 teaspoons or more sauce from canned chipotle chiles, for added heat (optional)
  • 6 slices bacon, cooked crisp and crumbled
  • 2 Tablespoons chopped fresh cilantro

Sriracha Deviled Eggs

  • 12 large eggs
  • ⅓ cup plus 2 Tablespoons Sir Kensington’s Sriracha Mayonnaise
  • 6 slices bacon, cooked crisp and crumbled
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Boil eggs your favorite way.
  • Drain eggs; cover with ice and water and crack them while still in the water to let the cold water get under the shell.
  • Peel and cut the eggs in half lengthwise.
  • Spoon yolks into a small bowl and place the egg whites on a platter.
  • Mash the egg yolks with a fork.
  • Mix in the mayonnaise of your choice.
  • If making the Sriracha version, skip this step -- Mix in 2 teaspoons chipotle sauce, if using. Add more sauce, if you'd like a little more kick!
  • Add salt to taste and mix well.
  • Fit a pastry bag with a star tip. (or see Gr8 tip below)
  • Pipe the filling into the egg whites.
  • Cover with plastic wrap and chill eggs at least 2 hours and up to 1 day.
  • Sprinkle a few pieces of bacon onto each filled egg, sprinkle with cilantro and serve. We won’t blame you if you eat as you go! I do!

Notes

Gr8 Tip:
If you do not have pastry bags, fill a sandwich plastic sandwich bag with the egg filling. Bring all of the mixture down to the corner of the bag, as much as possible without air bubbles. Snip off corner of plastic bag. Pipe into egg whites as directed.
Gr8 Make Ahead Tips:
You can boil the eggs up to 3 days ahead of time. Cool and refrigerate. The day before serving, peel the eggs, slice, make the filling then store the filling in a plastic bag in the fridge separately from the egg whites. Two hours before serving, and up to one day before, snip the corner of the plastic bag and pipe the filling into the whites. Cover and refrigerate until serving time.
Tried this recipe?Mention @Great8Friends or tag #gr8food!