Chipotle Chile Stuffed Eggs |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Marie Simmons Ingredients:
1/2 teaspoon ground cumin |
4 large eggs, hard cooked, peeled, and halved lengthwise |
3 tablespoons sour cream or 3 tablespoons mayonnaise |
1 tablespoon minced scallion top |
2 teaspoons fresh lime juice |
1 canned chipotle chile in adobo, finely chopped |
1 teaspoon adobo sauce |
1/2 teaspoon kosher salt |
chopped fresh cilantro, for garnish |
Directions:
1. Add the cumin to a small dry skillet and toast over low heat until fragrant, about 10 seconds; transfer to a small plate to cool.
2. Carefully remove the yolks from the whites; place the whites cut side up on a plate.
3. With the back of a spoon, press yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
4. Add in the sour cream, scallion greens, lime juice, chipotle, adobo sauce, and cumin; mash with a fork until blended, then beat with a wooden spoon until the yolk mixture is smooth and fluffy; add in salt.
5. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
6. Garnish each stuffed egg with a sprinkling of cilantro; serve at room temperature or chilled.
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