Emeril Lagasse's Deviled Eggs

Emeril Lagasse's Deviled Eggs
Virginia Sherwood/Bravo

01/25/2013 AT 05:00 PM EST

Many people don't think eggs when they think Super Bowl, but to Top Chef judge Emeril Lagasse, the snack makes total sense. They're "easy to make and always a crowd favorite," he says.

And they've got plenty of heat too: Lagasse's eggs feature jalapeños, chipotle chilies and a Cajun spice blend that adds some bam! to the dish. Just the way they like things down in Super Bowl host city New Orleans!
Emeril Lagasse's Deviled Eggs| Emeril Lagasse

Andrew Purcell



Chipotle Deviled Eggs

Makes 24
• 12 large eggs, hard-boiled and peeled
• ½ cup mayonnaise
• 2 tbsp. finely minced pickled jalapeños, drained
• 2 tbsp. finely chopped chipotle chili in adobo sauce
• ½ tsp. Cajun spice blend (see mixture below)
• Salt to taste • ¼ tsp. hot smoked paprika

1. Slice eggs in half length-wise and carefully remove yolks. Set egg whites aside. Press yolks through a fine-mesh sieve into a bowl. Add mayonnaise and next 4 ingredients, stirring until blended. Spoon or pipe egg mixture into egg white halves. Cover and refrigerate at least 1 hour or overnight.
2. Sprinkle with paprika. Serve.



To make Cajun spice blend: Combine thoroughly 2 tbsp. each chili powder and paprika; 1 tbsp. each ground coriander, garlic powder, salt and dried oregano; 2 tsp. ground cumin; 1 tsp. each black pepper, cayenne pepper and crushed red pepper. Yields ½ cup.

Adapted from Emeril at the Grill, HarperStudio, 2009.



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