Monday, April 07, 2008

A Taste of Yellow: Chipotle-Lime Deviled Eggs

Deviled EggsThere must be all kinds of yellow foods in the world, but one of my favorite yellow foods has to be deviled eggs. Have you ever made a bad batch of deviled eggs? I know I haven't, but this particular version of Chipotle-Lime Deviled Eggs is definitely destined to be one of my deviled eggs greatest hits. These deviled eggs were so good, I ate the ones in the photo before the pictures had even loaded into my computer and every food photographer worth the salt on her deviled eggs knows you check the photos before you eat up all the food! I just couldn't help myself.

Besides being tasty, these eggs are special because they're for A Taste of Yellow, the event sponsored by Barbara from Winos and Foodies and being held in support of Livestrong Day. I was sorry I missed this last year (although I did write about the event for BlogHer) and I vowed I would participate next time. This year Livestrong Day is on May 13, when there'll be events worldwide to raise awareness and funds for cancer research. Barbara's event, A Taste of Yellow has a deadline of April 19, so if you're a food blogger, make some yellow food and join in the celebration of life and friendship. Use the link above to get more details, then visit Winos and Foodies on May 13 to see all the yellow foods!


Chipotle-Lime Deviled Eggs
(Makes 12 deviled egg halves, can easily be doubled. Recipe created by Kalyn.)

Ingredients:
6 eggs (preferably about a week old)
2 T mayo
2 T fat-free plain yogurt (I used my favorite Greek Yogurt)
2 T fresh lime juice
1 T yellow mustard (not Dijon)
1/4 tsp. ground Chipotle chile peppers (I used Penzeys. Use more or less to taste. Could substitute hot paprika for a slightly different taste.)
1/2 tsp. salt (I used Vege-Sal.)
2 green onions, green part only, finely chopped

Instructions:
First, make perfect hard-boiled eggs. Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions, and finely chop with chef's knife. When eggs are quite cool, carefully remove yolks and put into small bowl. Mash yolks well with a fork.

Mix together lime juice and Chipotle chile powder. (If you don't do this, you'll have large flecks of chile powder in the deviled yolk mixture. The chile powder won't dissolve completely, but adding it to the lime juice does make it blend in better.) Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, plain yogurt, salt, and half the chopped green onions. Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt. Stir until mixture is well combined.

Arrange eggs white halves on serving plate. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.) When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions. Serve immediately.

Printer Friendly Recipe
 
South Beach Diet and Low-Glycemic Suggestions:
This recipe is perfect for any phase of the South Beach Diet, or any low-glycemic eating plan. I love to eat deviled eggs for lunch, served with something like Wanna-Be Greek Salad or Spinach Salad with Marinated Garbanzo and Feta.

More Tasty Ideas with Deviled Eggs:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Curried Stuffed Eggs
Basic Deviled Eggs and other Deviled Egg Links from Simply Recipes
Wasabi Deviled Eggs from Cooking with Amy
Shrimp Deviled Eggs from Bitten (Mark Bittman)
Pesto Deviled Eggs from What Did You Eat
Addictive Deviled Eggs from Figs with Bri
Smoked Salmon Deviled Eggs from Sweetnicks
Bacon Deviled Eggs from Cooking by the Seat of My Pants
Incredible Deviled Eggs from Christine Cooks
Thai Curry-Spiced Stuffed Eggs with Shrimp from Culinary Concoctions by Peabody

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.
counter customizable free hit

39 comments:

  1. Time for lunch and now I'm craving devilled eggs:) They look and sound delicious. I love how you've used the wristband. Very clever Kalyn.
    Thanks for supporting LiveSTRONG With A Taste Of Yellow.

    ReplyDelete
  2. What a great recipe for such a worthwhile event. I love the use of chipotle chili and lime. Great tang and spice. And I have to say thats a clever way to use the wristband in the picture.

    ReplyDelete
  3. Kalyn, I wholeheartedly agree with Peter G -- what a terrific way to use the wristband! This recipe sounds fabulous...I'm such a fan of deviled eggs, and now you've got me craving them. Yum!

    ReplyDelete
  4. Fabulous--and I'm glad I still have time to do this! Thank you for the bracelet!

    ReplyDelete
  5. LiveSTRONG! I am not a big fan of boiled eggs, but this might convert me ^_^

    ReplyDelete
  6. I echo the kudos to your for incorporating the wristband. As for the deviled eggs, thiscould come in handy post-Greek Easter when eggs abound, waiting to be eaten up.

    ReplyDelete
  7. I've also heard that you shouldn't use very fresh eggs for deviled eggs. Why is that?

    ReplyDelete
  8. Thanks guys for the compliments about the Livestrong napkin ring! I had so much fun thinking of what to do with the wristband.

    Lydia, when I was researching for my post about how to make hard boiled eggs I learned that fresh eggs are harder to peel. Once the eggs are a little older, the white membrane separates from the shell a little, making them easier to peel. Who knew?

    ReplyDelete
  9. I have never tried deviled eggs, Kalyn - these look wonderful!

    ReplyDelete
  10. Mmmm, love deviled eggs and now totally craving them. These look delicious, Kalyn!

    ReplyDelete
  11. Yummy, I love deviled eggs and I am going to try this with some chipotle peppers I have frozen in adobo.

    I won't be able to eat but one though, dieting, and that will be hard.

    I have found with my computer problems I can't participate in events very often. Sometimes I can't even read or comment certain blogs. Maybe someday if I upgrade.

    ReplyDelete
  12. Ah, what a brilliant combination! I want to eat some now. :-)

    ReplyDelete
  13. I love devilled eggs, though I have only made them once since starting my blog. A pity, when there are so many good variations. I will have to try this! You really do have a way with eggs.

    ReplyDelete
  14. I can't remember ever having a deviled egg. They look good and sound tasty. I like the sound of the chipotle in them. Bookmarked to try.

    ReplyDelete
  15. This looks really good! Love the photography ;)

    ReplyDelete
  16. These look, and sound, DELICIOUS. I'm a big fan of devilled eggs from waaay back.

    My wife, not as much. I might have to do some begging, but the recipe is unique enough I bet I can convince her to try them.

    Great post!

    ReplyDelete
  17. YUM! Those look so good! I've never been a deviled egg person, but lately I've been thinking they might be pretty tasty!

    ReplyDelete
  18. These sound absolutely perfect! I tried the pesto deviled eggs you have listed a while back, and have been wanting to try different flavors since then. This one is saved!

    ReplyDelete
  19. Seriously, these sound delicious. I adore deviled eggs and I am making these!

    ReplyDelete
  20. I love that little tanggy taste and heat to cut the richness in yolk. What a great idea!

    ReplyDelete
  21. Ate them before you got the pictures up, aah, the devil made you do it! Think I would have done the same too, they look scrumptious.

    ReplyDelete
  22. Those are some lovely-looking stuffed eggs you got there, Kalyn. Beautiful!

    ReplyDelete
  23. The devilled eggs sound great. I really like the way you snuck that LiveSTRONG bracelet in the photo - very clever.
    I also participated in this event but no bracelet in my photo :(
    Sharona May

    ReplyDelete
  24. this sounds great I can't wait to try it!!

    ReplyDelete
  25. YUM! These sound so delicious!

    ReplyDelete
  26. Thewe do sound devilishly good Kalyn and perfect for the LiveSytong event. You even have the bracelet in your photo. Good for you for supporting such a great cause:D

    ReplyDelete
  27. Kalyn
    Those eggs look fantastic I think I will make them this week Planning on use chipotle peppers instead of the powder what do you think?

    Cheers

    ReplyDelete
  28. I'm sure the chipotle peppers will work, but I'd be careful to dice them as finely as possible so the chipotle flavor gets spread throughout the mixture. (And of course you know to use them sparingly!)

    ReplyDelete
  29. Thanks Kalyn
    I will try it out
    They look fab will let you know how it goes.

    ReplyDelete
  30. Just whipped up a batch of these. Yum, yum, and yum! I can see why you ate them before the photo was even off your camera. They really are delicious. I especially like the tang. I usually have to add white vinegar on top of the yellow mustard to get them as tangy as I like, but that lime juice worked beautifully to bring out that flavor! Thanks for the recipe. Definitely a keeper.

    ReplyDelete
  31. BurchCo, so glad you liked them. Hmm, now I'm thinking of making some myself.

    ReplyDelete
  32. I have never cooked with chipotle, nor do I have any on me. I've had it at Subway on a sandwich before though, lol.

    Since I am making this today I thik I will just use paprika instead.

    I'll let you know how it turns out. Thanks for the recipe! I was craving deviled eggs and knew your blog must have a recipe on here and I was right.

    ReplyDelete
  33. Those look so yummy it isn't even funny. I've been stalking around your blog reading up on recipes and getting ideas. I convinced half of the people I know to start SB tomorrow. Thanks for having such a fab resource up for us to use!

    ReplyDelete
  34. Kimmie, you're welcome and wishing you good luck with the diet.

    ReplyDelete
  35. These are so, so good. Thank you, Kalyn.

    ReplyDelete
  36. By request, I'm making these for Memorial Day this year. I got everything all ready to go and packed up, and realized I completely forgot the salt!! How could I have done that?
    Here's hoping everything else in your fab recipe can overcome my absent-mindedness, Kaylyn!

    ReplyDelete
  37. Laura, me too! I am a bit of a salt love myself, but these are pretty flavorful so I bet they are still good.

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips