Chocolate and candy may get top billing when it comes to Easter, but deviled eggs are the treat I look forward to most. They just go hand in hand with Easter and springtime and the table isn’t complete without a big platter of eggs in the middle. Preferably one of those special egg plates that holds the eggs in perfect position. I love those.
My mother has always been the designated deviled egg maker among our extended family. Her recipe is a classic and very Southern – my favorite way to eat deviled eggs. But I’ve also developed a deep infatuation with a new flavor – chipotle stuffed eggs. I was smitten from the first bite. They’re cool and creamy like the original, but with a savory kick of flavor that I find completely irresistible. With the classic eggs I can usually eat two or three and feel totally satisfied. With these chipotle eggs it’s a different story – I always want more. It’s a snap to make these – I simply use a spoonful of sauce from a can of chipotle peppers in adobo sauce to give the eggs a deep smoky flavor. If you’d rather have them hot and spicy then add a little of the chopped pepper into the mix as well.
The measurements I’ve used below are close approximations of what I normally use. I make these mostly by taste instead of precise measurements, so feel free to add more or less of each ingredient until you find the flavor you fall in love with. Since I love both the classic and new version of my beloved deviled eggs I’m making both of them this Easter, and I think you should too.
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