Smoky Chipotle Deviled Eggs
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Creamy, smoky and bacon-studded twist on classic deviled eggs.
Recipe type: appetizer
Serves: 24 halves
  • 12 large eggs, hard-cooked
  • ⅓ cup reduced fat, light mayonnaise
  • ½ cup light sour cream
  • 2 canned chipotle peppers in adobo sauce, very finely chopped
  • 1 tablespoon adobo sauce (from canned chipotle peppers)
  • ½ teaspoon ground chipotle chili pepper
  • ½ teaspoon smoked paprika
  • ¼ to ½ cup finely chopped cooked bacon plus additional ¼ cup for garnish
  • Chopped cilantro, green onion or chives, optional garnishes
  1. Cut the hard-cooked eggs lengthwise in half. Scoop out the yolk and place in medium bowl. (Be careful not to damage the white halves.) Mash the yolks with a fork. Add mayonnaise, sour cream, chipotle peppers, adobo sauce, chile pepper, smoked paprika and ¼ cup chopped bacon. Stir well to blend all ingredients. Place filling in the whites using a small spoon, tiny cookie scoop or pipe in with a pastry bag and decorative tube. Garnish with remaining bacon and/or cilantro, green onion or chives as desired. Serve immediately or refrigerate in tightly covered container.
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