Red Chile Deviled Eggs
|Prepared mayonnaise||1⁄4 Cup (4 tbs)|
|Chipotle chile puree||2 Teaspoon|
|Ancho chile powder||3 Teaspoon (1 Teaspoon Extra For Garnish)|
|Finely chopped fresh chives||2 Tablespoon|
|Finely chopped fresh cilantro||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Put the eggs in a medium saucepan and add enough cold water to cover them by 1 inch. Bring just to a boil over high heat, then turn off the heat, cover the pot, and let sit for 15 minutes.
Drain the eggs and run under cold water to cooL Remove the shell from each egg. Slice each egg in half lengthwise and carefully remove the yolk. Place the yolks in a medium bowl and mash with a fork. Add the mayonnaise, chipotle puree, ancho powder, chives and cilantro and stir until combined; season with salt and pepper.
Carefully spoon the mixture back into the egg white halves. These can be made up to 8 hours in advance. Dust with ancho powder before serving.
Recipe excerpted from the book For Every Season There is a Salad by Linda Steidel. To purchase this book, please visit: www.lindasteidel.com