I recently took these chipotle-seasoned deviled eggs to a pool party and everybody loved them. P.S. I know the chives in this photo look like a sprinkling of bugs, but trust me, they’re not.
12 large eggs
1 garlic clove, minced
1/4 tsp kosher salt, more to taste
1/2 cup mayonnaise
1 chipotle pepper
1 tsp adobo sauce, more to taste
1 tsp white vinegar
1/4 tsp freshly ground pepper
Fresh chives, minced, for garnish
Boil eggs using your method of choice. I get best results using an instant pot but I’ll often buy pre-boiled eggs at the supermarket because I’m lazy.
When eggs are cool enough to handle (or you’ve taken the highly recommended lazy route and bought your eggs boiled & peeled) peel and cut in half lengthwise. Scoop yolks into a bowl and place whites on a serving platter.
Mince garlic with a pinch of salt until it’s almost paste-like. Finely mince chipotle pepper. Add both to yolks and mash together with a fork. Add mayonnaise, adobo sauce, vinegar, and pepper and continue to mash the mixture until it’s as smooth as your patience will allow. Give it a taste and add more adobo sauce, salt, and pepper if desired.
Spoon yolk mixture into whites and sprinkle with fresh chives.
Lick the bowl and fork because you definitely don’t want any of this deliciousness go to waste.