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.

INGREDIENTS

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

PREPARATION

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon yolk mixture into whites and sprinkle with fresh chives.

Step 5

Lick the bowl and fork because you definitely don’t want any of this deliciousness go to waste.