It’s an oldie but goodie, and usually people love them or hate them. The addition of chipotle and cilantro adds heat, flavor and lots of color, so even doubters might be swayed. They’re best ice-cold, so be sure to put out a few at a time and replenish as needed.
Yield: 4 servings
It’s an oldie but goodie, and usually people love them or hate them. The addition of chipotle and cilantro adds heat, flavor and lots of color, so even doubters might be swayed. They’re best ice-cold, so be sure to put out a few at a time and replenish as needed.
Yield: 4 servings
Place eggs in a large saucepan and cover with an inch or two of cold water. Bring to a boil and shut off heat. Cover pan and keep eggs in water for 12 minutes. Remove eggs and peel them under cool running water. Slice in half lengthwise. Gently remove yolks and add them to a medium bowl. Break yolks with the back of a fork. Add mayonnaise, mustard, lemon juice, chipotles and mix well. Season with salt and pepper. Add cilantro and mix.
Place cooked egg whites on a sheet tray lined with parchment paper. Add egg mixture to a pastry bag fitted with a star-shaped tip. Pipe 1–1 1/2 tablespoons of the egg mixture into each egg white. Cover loosely with foil so you don’t crush filling and refrigerate until serving, at least 2 hours. To serve, garnish each egg with 2 slices of chives.
