Back in May, during National Egg Month with the Labor Day holiday approaching, I experimented with my favorite summer picnic appetizer, deviled eggs. I tried out 4 different versions, none of which were your average, basic recipe. All the concoctions were good, but 2 of the recipes stood out with my focus test group. (That would be myself, my husband Eric, our daughter Kelly & her husband Gilbert.) I posted my personal favorite of the contenders, Buffalo Deviled Eggs in mid-May with the promise to post the other top pick, Southwest Deviled Eggs, for the 4th of July holiday. Here it is!
Southwest Deviled Eggs
Southwest Deviled Eggs (adapted from eatingwell.com)
Makes: 24 servings Serving Size: 1/2 egg
Active Time: 20 minutes Total Time: 30 minutes + refrigerating time
Ingredients:
- 12 large eggs
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 2 tablespoons finely chopped poblano pepper
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- fresh cilantro leaves for garnish
Preparation:
Place the eggs in a single layer in a saucepan and cover them with water. Bring the eggs to a simmer over medium-high heat. Reduce the heat to low and cook the eggs at the barest simmer for 10 minutes. Remove the pan from the heat, pour out the hot water and cover the eggs with ice-cold water. Let them stand in the cold water until they are cool enough to handle.
Start by hard boiling the eggs.
Peel the eggs and halve them lengthwise with a sharp knife. Gently remove the yolks and place them in a large bowl. Mash the yolks then add the yogurt, mayonnaise, chipotle & poblano peppers, shallot, mustard, vinegar, salt and pepper and combine it all until the mixture is smooth.
Combine the mashed egg yolks with the rest of the ingredients.
Spoon about 1 tablespoon of the filling into each egg white half. Top the halves with a cilantro leaf and refrigerate until needed.
The perfect addition for the celebration!
Deviled Eggs are a summer get together must! ~Linda
Southwest Deviled Eggs (adapted from eatingwell.com)
Makes: 24 servings Serving Size: 1/2 egg
Active Time: 20 minutes Total Time: 30 minutes + refrigerating time
Ingredients:
- 12 large eggs
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 2 tablespoons finely chopped poblano pepper
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- fresh cilantro leaves for garnish
Preparation:
Place the eggs in a single layer in a saucepan and cover them with water. Bring the eggs to a simmer over medium-high heat. Reduce the heat to low and cook the eggs at the barest simmer for 10 minutes. Remove the pan from the heat, pour out the hot water and cover the eggs with ice-cold water. Let them stand in the cold water until they are cool enough to handle.
Peel the eggs and halve them lengthwise with a sharp knife. Gently remove the yolks and place them in a large bowl. Mash the yolks then add the yogurt, mayonnaise, chipotle & poblano peppers, shallot, mustard, vinegar, salt and pepper and combine it all until the mixture is smooth.
Spoon about 1 tablespoon of the filling into each egg white half. Top the halves with a cilantro leaf and refrigerate until needed.