Gluten free/vegetarian. Deviled eggs are addictive enough on their own, but to really make them stand out on the potluck table, just add smoky chipotle flavor, a few cloves of sweet roasted garlic, and a pop of lime juice instead of the usual vinegar.
- 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.
The yolks from a dozen eggs generously fill 20 egg white halves. This leaves room for a couple eggs that look like a mess after attempting to peel them, just keep the yolk on those throwaways.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: American