Deviled eggs. Yes, deviled eggs. Cliche and 80’s – like, I know, but hear me out. We had family in town this weekend and at the same time, we undertook the daunting task of potty-training our oldest son, which didn’t leave me with the luxury of extra time to make a trip to the grocery store to make an appetizer for our family get-together. I had to use what I had on-hand and after surveying the fridge and pantry, I came up with this twist on a tried and true party staple. These Southwest Chipotle Deviled Eggs take an already amazing one-bite appetizer and turn it into a crazy good, smoky, creamy flavor explosion. So, go ahead and make these for your next party. They’re guaranteed to disappear fast.
Southwest Chipotle Deviled Eggs
- 10 hard-boiled large eggs, peeled
- 1 jalapeno, minced
- 1 canned chipotle in adobo, finely minced
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup mayonnaise
- 1 tbsp vegetable oil
- 3 corn tortillas, cut into thin strips
- 3 green onions, chopped
- Pre-heat oven to 400 degrees.
- Slice the eggs in half and carefully remove the yolks and place into a large bowl. Set egg whites aside.
- Add jalapeno, chipotle in adobo, cumin, garlic powder, salt and pepper to the yolks. With a spatula, break up the yolks, while mixing with seasonings. Add mayonnaise and fold until well combined. Refrigerate for at least one hour.
- Meanwhile, toss tortilla strips with vegetable oil and cook in oven for 5 – 7 minutes until golden brown. Remove from oven, season with a pinch of salt and cool on paper towels.
- Remove egg mixture from refrigerator and spoon or pipe into egg whites. Garnish with tortilla strips and green onions. Serve cold.