Guys, I LOVE a good deviled egg! They are my favorite thing to serve at a party because literally everyone likes them and you can easily mix them up. Ok, so I know 1 person that doesn’t like deviled eggs but he literally eats broccoli, rice and chicken with BBQ sauce every day. (You know who you are!<3 ) I could do a deviled egg bar and be in heaven. If you are like me and loved deviled eggs, you will probably love these. Don’t forget to check out my truffle deviled eggs.
This recipe uses my mini food processor that I’ve written about in other posts. It comes with other useful kitchen tools like an immersion blender, which I use for soups like my vegan crockpot butternut squash soup. If you don’t have one it is a useful and an affordable investment. If you don’t have one, just really chop up the cornichon and chipotle. It’ll be fine. If you are wondering about servings, I usually prepare at least 1 egg per person plus extra.
Apologies for the picture, the last time I made this was for a holiday party. I’ll be making them again for the Oscar viewing party we host every year. I’ll take a better picture then but I really wanted to share it with you all before this weekend because I promised you more appetizer recipes. I have a few I’ll share after the Oscar’s as well.
Chipotle Deviled Eggs
Ingredients
Instructions
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Cook and peel eggs, cut in half and put the yolks in a mini food processor with the rest of the ingredients
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Pulse the mini food processor few times, make sure the cornichons are processed well
taste test to see what you need more of! -
Spoon filling in a zip lock or piping bag, cut the corner off and squeeze into egg yolk cups
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Sprinkle with your choice of: garlic sriracha seasoning (my favorite), paprika or chipotle seasoning
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Refrigerate for 10 minutes or until ready to serve