Recipe for Deviled Eggs From Hell
Appetizers... Dips & Spreads

DEVILED EGGS FROM HELL

    Deviled Eggs from Hell

    Makes 4 to 6 servings.

    6 hard-cooked eggs
    1/4 cup mayonnaise
    1 1/2 to 2 teaspoons adobo sauce from can of chipotle chiles
    Salt and pepper
    2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided)
    1/4 cup finely chopped green onion, including trimmed green part
    2 teaspoons freshly squeezed lime juice
    Lettuce leaves (optional)
    Paprika

    Peel and halve the cooked eggs lengthwise. Combine the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 tablespoons cilantro and the green onions; mash with a fork until mixture is creamy. Stir in lime juice. Spoon mixture back into egg whites and arrange on a deviled egg platter or bed of cilantro leaves.


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