Chipotle Deviled Eggs

Name: Chipotle Deviled Eggs
Ingredients: 12 Eggs; 3 tablespoon Sour Cream low-fat; 3 tablespoons Mayonnaise; 1/2 teaspoon salt; 1/2 teaspoon dejon mustard (optional); 2 tablespoon chipotle puree ( add to blender to make puree); 1 teaspoon garlic minced; 2 tablespoon green onions thinly sliced; 1/2 cup tomatoes diced 1/4 inch; 1 tablespoon white onion minced; 2 tablespoon cilantro minced; 1 tablespoon chipotle puree

12 ingredients

5 steps

Ingredients

12 Eggs
3 tablespoon Sour Cream low-fat
3 tablespoons Mayonnaise
1/2 teaspoon salt
1/2 teaspoon dejon mustard (optional)
2 tablespoon chipotle puree ( add to blender to make puree)
1 teaspoon garlic minced
2 tablespoon green onions thinly sliced
1/2 cup tomatoes diced 1/4 inch
1 tablespoon white onion minced
2 tablespoon cilantro minced
1 tablespoon chipotle puree

Directions

1

Boil eggs; bring water to a boil with the eggs in the water, turn off heat and let sit for 12 minutes. Peel under cool water.
2

Cut the eggs in half and remove the yolks to a mixing bowl, return white to the refrigerator.
3

Mash egg yolks until smooth. Mix in sour cream, mayo, salt, mustard, chipotle puree and garlic mix until smooth. Stir in green onions.
4

Spoon the yolk mixture into a pastry bag or plastic ziplock (corner cut off to make a funnel) and fill the egg halves.
5

Make the topping, in a small bowl, mix together tomatoes, onion, cilantro and puree. Top each egg half with 1 teaspoon of the tomato mixture.