By Nevin Martell
Photo courtesy of Melissa Hom
Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we convinced Hill Country Barbecue Market’s executive chef Elizabeth Karmel to give up her recipe for smoky chipotle deviled eggs. “Every activity is enhanced by a plate of deviled eggs—think camping, cook-outs, picnics and beach vacations,” she tells us. We aren’t arguing. Instead, we’re running out to the farmer’s market to pick up a dozen eggs.
Smoky Chipotle Deviled Eggs
Ingredients
- 1 dozen large eggs
- 3/4 cup Hellmann’s mayonnaise
- 1 canned chipotle chiles with clinging adobo sauce
- 1/2 teaspoon white vinegar
- Pinch of ground ancho chile
- 1 teaspoon fresh lime juice
- Zest of 1/2 lime
- Pinch of garlic powder
- Sea salt to taste
- Tabasco sauce to taste
- Ground Ancho chile for garnish
Directions:
- Place the eggs in a large stockpot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit 20 minutes. Drain and run under cold water until eggs are cool to the touch. Let sit another ten minutes.
- Peel eggs carefully, keeping whites in tact. Cut in half and remove yolks. Set whites aside on a platter or egg plate. Break yolks up and mash with a fork until all large pieces are broken up and smooth.
- Puree mayonnaise, chipotle and vinegar in a blender or small food processor. Taste and add another chipotle if the flavor is too faint, add more mayo if it is too strong. Add chipotle mayonnaise, ancho chile powder, lime juice and zest, garlic powder and Tabasco. Stir well. Taste and season with sea salt.
- Place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture. Sprinkle with ancho chile powder. Note: You may need to cut a thin sliver off the bottom of the egg whites to make sure that they sit level. Makes 24 deviled eggs.
