A delightful twist on the classic deviled eggs, featuring a spicy chipotle kick and a fresh cilantro garnish.
Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
Adding a pinch of salt to the water can help prevent the eggs from cracking during boiling.
Drain the hot water and transfer the eggs to a bowl of ice water to cool.
Cooling the eggs quickly in ice water makes peeling them easier.
Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
Use a spoon to gently scoop out the yolks without breaking the egg whites.
Mash the yolks with a fork until smooth. Mix in the mayonnaise, chipotle chiles, and salt until well combined.
For an extra creamy filling, use a hand mixer to blend the ingredients.
Spoon or pipe the yolk mixture back into the egg whites.
Using a pastry bag with a star tip creates a decorative presentation.
Garnish each egg with a cilantro leaf and arrange them on a platter for serving.
Chill the eggs for 30 minutes before serving to enhance the flavors.
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