CHIPOTLE DEVILED EGGS

Chipotle Deviled Eggs

Makes 24

• 12 large eggs, hard-boiled and peeled 

• ½ cup mayonnaise 

• 2 tbsp. finely minced pickled jalapeños, drained 

• 2 tbsp. finely chopped chipotle chili in adobo sauce 

• ½ tsp. Cajun spice blend (see mixture below) 

• Salt to taste

• ¼ tsp. hot smoked paprika

1. Slice eggs in half length-wise and carefully remove yolks. Set egg whites aside. Press yolks through a fine-mesh sieve into a bowl. Add mayonnaise and next 4 ingredients, stirring until blended. Spoon or pipe egg mixture into egg white halves. Cover and refrigerate at least 1 hour or overnight. 

2. Sprinkle with paprika. Serve.

To make Cajun spice blend: Combine thoroughly 2 tbsp. each chili powder and paprika; 1 tbsp. each ground coriander, garlic powder, salt and dried oregano; 2 tsp. ground cumin; 1 tsp. each black pepper, cayenne pepper and crushed red pepper. Yields ½ cup.