Ingredients
Equipment
Method
Step 1: Perfect Hard-Boiled Eggs
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then immediately remove from heat and cover. Let sit for 12 minutes exactly—I set a timer because I've learned not to trust my memory here.
Step 2: The Ice Bath Magic
- While the eggs are cooking, fill a large bowl with ice water. As soon as that timer goes off, transfer the eggs straight into the ice bath. Let them chill for at least 5 minutes. This is when I usually clean up and get my other ingredients ready.
Step 3: Peeling Made Easy
- Start peeling from the wider end of the egg where the air pocket is. The shells should come off pretty easily if you used older eggs. Don't worry if they look a little messy—mine always do!
Step 4: The Spicy Filling
- Cut the eggs in half lengthwise and scoop out the yolks into a bowl. Mash them with a fork until they're nice and smooth. Mix in the mayo, mustard, minced chipotle peppers, adobo sauce, garlic powder, cumin, and smoked paprika. Season with salt and pepper to taste.
- Here's where I always do a little taste test—and honestly, I usually end up adding more chipotle because I love the heat. Adjust the spice level to your preference!
Step 5: Assembly Time
- Spoon or pipe the filling back into the egg whites. I use a spoon because I'm too impatient for piping bags, but if you want them Instagram-pretty, go ahead and pipe away. Sprinkle with extra smoked paprika and fresh cilantro if you're using it.
Notes
Make-Ahead Tips: These deviled eggs actually taste better after sitting in the refrigerator for 2-3 hours, allowing flavors to meld. Can be made up to 2 days in advance.
Spice Level: Start with 1 chipotle pepper and add more to taste. Each pepper adds significant heat, so adjust according to your preference.
Storage: Store covered in refrigerator for up to 3 days. Add garnishes just before serving.
Piping Tip: For prettier presentation, transfer filling to a piping bag or zip-top bag with corner snipped off.
Egg Peeling Hack: Using eggs that are at least a week old makes peeling much easier. The ice bath stops cooking and helps prevent the gray ring around yolks.
Nutritional Information (Per Serving)
- Calories: 95
- Protein: 6g
- Carbohydrates: 1g
- Fat: 7g
- Fiber: 0g
- Sugar: 1g
- Sodium: 145mg
- Perfect Timing: Use a timer for the 12-minute cooking time - no guessing!
- Temperature Check: Eggs should be room temperature before cooking to prevent cracking
- Texture Test: Filling should be creamy but hold its shape when piped
- Taste and Adjust: Always taste the filling before assembling - you can add more spice, salt, or mayo as needed
- Serving Temperature: Serve chilled for best flavor and texture