Roasted Garlic Chipotle Deviled Eggs

• Vegetarian
• Gluten free

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 6 tbsp Chipotle mayonnaise
  • 1 1/2 tsp Lime juice
  • 2 tbsp Mayonnaise, plain
  • 2 tsp Mustard, yellow

• Baking & Spices

  • 1 tsp Kosher or sea salt
  • 1 Paprika, smoked
  • 1/2 tsp White pepper

Found on naturalcomfortkitchen.com

Description

Ingredients

• 12 large eggs
• 6 T chipotle mayonnaise
• 2 T plain mayonnaise
• 2 t yellow mustard
• 2 - 3 t mashed roasted garlic (instructions here)
• 1½ t lime juice (zest reserved first)
• 1 t Kosher or sea salt
• ½ t White pepper
• Smoked paprika, for garnish

Directions

• Hard boil the eggs (more tips here). Place eggs in a large pot and cover by an inch with cold water, then set over high heat, uncovered. After the water boils for about a minute, turn off heat, cover the pot, and let stand exactly 17 minutes. Remove eggs to a bowl of ice water to cool for 5 to 10 minutes.
• Peel eggs and halve lengthwise, wiping off the knife blade with a damp towel between eggs, so the whites stay spotless. Set whites face up in a pan or deviled egg plate.
• Mash yolks very finely with a fork. Stir in mayonnaise, mustard, garlic, and lime juice, then season with the salt and pepper, plus more to taste. Refrigerate yolk mixture before filling the whites, if time permits. Spoon yolk mixture into a sturdy zip-top bag or icing bag with or without an icing tip. If not using an icing tip, cut off about half an inch of one of the corners of the zip bag. Squeeze filling into egg whites. Dust with paprika and sprinkle with lime zest. If making ahead, wait to garnish until just before serving.