Tuesday, June 23, 2009

Chipotle Deviled Eggs

This recipe comes from Emeril's newest cookbook, Emeril at the Grill. I just purchased this book and used it in my menu planning for our Father's Day barbecue. My husband loves deviled eggs, somehow I only found this out a year ago! He also loves spicy food so I figured these would be a perfect combination. It was a bit of a pain to press the egg yolks through the fine-mesh sieve. I'm undecided as to whether that step was really necessary to the process. I didn't pipe the filling into the eggs as I wasn't sure how that would work with the bits of jalapeno and chipolte chile. I was a bit worried these would be too spicy but they were not. They had just a little bit of a kick after each bite but not over the top blazing heat. I really liked this recipe as it was a nice change from the traditional deviled egg. These are definitely a great addition to a barbecue or party. As an aside, I often hear people asking how to easily get the peels off deviled eggs. My secret is that I steam the eggs in my vegetable steamer and then immediately put them in an ice bath. All of my eggs peel perfectly every time. Also, a note as to ingredients, I could not find Emeril's Southwest Essence so I made my own using a recipe I found online. I halved the recipe and had a ton left over. The recipe is included below. Also, I intended to sprinkle my eggs with paprika and planned on using my favorite, Penzey's Smoked Paprika. However, I used a lot of paprika making the dry rub for the ribs and the Essence and I ran out of both the regular and the smoked!

Chipotle Deviled Eggs

12 hard boiled large eggs, peeled
1/2 cup mayonnaise
2 tablespoons, finely minced pickled jalapenos, drained
2 tablespoons finely chopped chipotle chile in adobo sauce
1/2 teaspoon Emeril's Southwest Essence spice blend
Pinch of salt, or more to taste
1/4 teaspoon hot smoked paprika, such as Pimenton de la Vera, for garnish

Emerils Southwest Essence:
  • 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. Yield: 1/2 cup

1. Slice the eggs in half lengthwise and carefully remove the yolks. Set the whites aside. 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 the mixture into the hollowed egg whites (or alternatively, pipe with a pastry bag). Cover and refrigerate for at least 1 hour and up to overnight.

2. Just before serving, sprinkle the paprika over the deviled eggs. (If the paprika is added to early, it will stain the eggs).

Source: Emeril Lagasse, adapted from Emeril at the Grill, HarperStudio Publishers, New York, 2009.

1 comment:

Deborah said...

I have this cookbook and have wanted to make these. Now I want to make them even more!