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Fiery Deviled Eggs
tablespoon spicy brown mustard
tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)
teaspoon ground red pepper (cayenne)
red Fresno or jalapeño chile, seeded, very thinly sliced, if desired
For the easiest peeling, peel hard-cooked eggs as soon as they are cool enough to handle.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe Step Photos
In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
Drain; immediately place eggs in bowl of ice water. Let stand 10 minutes.
Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in mayonnaise, mustard, chipotle chiles and red pepper until well blended.
Spoon yolk mixture into egg white halves. Garnish with chile slices. Serve immediately, or cover and refrigerate up to 24 hours.
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