Chipotle Bacon Deviled Eggs Food

FAMILY TIES CHIPOTLE DEVILED EGGS AND BACON

Steps:

• Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.
• Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.
• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.
• Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.
• Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.

CHIPOTLE BACON DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Scoop out the yolks and place in medium bowl. (Be careful not to damage the white halves).. Mash the yolks with a fork. Add mayonnaise, sour cream, chipotle peppers, adobo sauce, chile pepper, smoked paprika and ¼ cup chopped bacon. Stir well to blend all ingredients.. Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube.. Garnish with remaining bacon as desired. Serve immediately or refrigerate in a tightly covered container.

CHIPOTLE BACON DEVILED EGGS

Steps:

• Cut eggs in half.
• Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.
• Mash yolks with a fork then stir in mayonnaise, mustard, vinegar, chipotle chile, and garlic powder. Mash and stir all ingredients together well.
• Stir in chopped bacon, reserving some pieces to garnish the top of the eggs if desired. Taste and add salt if necessary. (I found that these were salty enough with the bacon added, but it depends on your taste.)
• Spoon some of the filling into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika and garnish with bacon pieces.
• Serve immediately or refrigerate until ready to serve.

CHIPOTLE DEVILED EGGS

Steps:

• Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
• Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

BACON CHIPOTLE DEVILED EGGS

Steps:

• Add the bacon to a sauté pan over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove it from the pan. Set it aside to drain on a double layer of paper towels.
• On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a small mixing bowl.
• Place the empty egg white halves on a serving platter - round side down. If they slide around too much, you can very gently slice a sliver off of the bottom to make a base -- being sure not to cut through to the opening!
• Use a fork to mash the yolks and then add the Crema Mexicana and adobo sauce (from chipotle peppers in adobo sauce).
• Crumble the bacon into tiny pieces and add half of it to the yolk mixture. Then add 1 tablespoon of the tomatoes and the oil, and mix until everything is evenly blended. Now season to taste with salt and pepper. (Here's How to Season to Taste.)
• With two teaspoons or a tiny cookie scoop (about 1-inch), equally divide yolk mixture into the openings of the egg white halves.
• Add the remaining half of the crumbled bacon and the 1 tablespoon of tomatoes to a small bowl. Stir in the chives and mix. Add a bit of this mixture to the top of each egg.
• Serve!

CHIPOTLE DEVILED EGGS WITH BACON

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add cream cheese spread, cilantro and milk; mix well. Stir in bacon.
• Spoon into egg whites; sprinkle with paprika.
• Refrigerate 30 min.

CHIPOTLE-DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

CHIPOTLE DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with 2 inches of water. Bring to a boil, then reduce heat to low and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
• Crack shells and carefully peel under cool running water.
• Halve eggs lengthwise, then spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, mustard, and chipotle in adobo sauce and season with salt.
• Spoon mixture evenly among egg whites and garnish with chili powder and green onions.

CHIPOTLE DEVILED EGGS WITH BACON

Steps:

• Cut hard boiled eggs in half.
• Scoop out yolks and put into a small mixing bowl.
• Arrange egg whites cut side up on a serving plate.
• Mash yolks with a fork then stir in mayonnaise, mustard, vinegar, chipotle chile, and garlic powder. Mash and stir all ingredients together well.
• Stir in chopped bacon, reserving some pieces to garnish the top of the eggs if desired.
• Taste and add salt if necessary.
• Spoon some of the filling into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika and garnish with bacon pieces.
• Serve immediately or refrigerate until ready to serve.

SMOKED CHIPOTLE BACON DEVILED EGGS

Steps:

• Cut the cooked, peeled eggs in half.
• Gently remove yolks with a spoon.
• Add the yolks to a large bowl and set aside.
• Arrange the egg whites on a serving dish with the cut side up.
• Mash the yolks with the mayonnaise and the mustard until they are smooth and creamy..
• Mix in the chipotle, the bacon, and 1 tablespoon of the bacon fat.
• Taste and add more chipotle, salt, or mustard if needed. Be careful, the chipotle will get spicier as the eggs stand.
• Fill the hollows in the egg whites with the yolk mixture.
• Sprinkle with smoked paprika.
• Garnish with a piece of bacon and some chives
• Chill until serving.

CHIPOTLE DEVILED EGGS AND BACON

Steps:

• Put eggs in a saucepan and cover them with water until waterline is about 1" above eggs. Heavily salt the water (I don't know why, but my Dad says it makes the peeling process easier and it seems to work). Bring water to a boil, then reduce heat to a simmer. Set time for 15-mins.
• When timer goes off, drain off hot water and run cold water over eggs in pan.
• When eggs are completely cooled, crack and carefully peel eggs running them under cold water. Pat dry. Cut in eggs in half, carefully removing yolks, and set aside white halves. Put yolks in a bowl and mash with a fork.
• Add mayonnaise, sour cream, chipotle and adobo sauce to yolk mixture and mix together with fork to form a smooth paste, then stir in onion until well combined.
• Season to taste with garlic salt, pepper, and sea salt.
• Scoop about 1 tbsp of the yolk filling into each white halve. Cover and refrigerate until chilled.
• Sprinkle deviled eggs with bacon crumbs.
• Enjoy!