Deviled eggs are party food: meant for a crowd and sure to disappear first — before the onion dip, even before the baked Brie.
With this current pause in crowded parties, I’ve rethought this assumption. There’s nothing stopping me from deviling three or four eggs as a cocktail snack, or as lunch for the family. Especially when they’re the super spicy kind, amped up with chipotle chiles, lime juice and jalapeño. And that’s exactly what I made.
For 12 chipotle deviled eggs (enough for four to six people as a snack, or three to four for lunch), you’ll need to hard boil 6 large eggs. You can do this any way you like. I have shifting egg-cooking allegiances, but currently I’ve had success with the straight-up boiling method: Put 6 large eggs in a pot of water and bring the water to a boil. Put a big bowl of cold — not ice — water next to the stove.
Watch the pot closely. (Yes, it will still boil if you’re looking at it.) As soon as a group of large, energetic bubbles break the surface, set a timer for 3 minutes and 50 seconds for creamy, dark yellow yolks. (Add 20 to 30 seconds if you’re using extra-large eggs.) Because I love to play with my digital instant-read thermometer, I often check the temperature, and I’ve learned a few things about boiling water. Turns out that 212 degrees is more vigorously bubbly than I’d previously thought, and that the thermometer stays at 211 degrees for an eternity, especially when you’re hungry.
When the timer rings, scoop the eggs into the cold water, and set the timer again for 2 minutes. Peel the eggs. (I push a spoon under the shell, which really helps.) Then halve them and dump their yolks into a bowl.
Now mash the yolks with 3 tablespoons mayonnaise, 1 tablespoon lime juice, 1 to 2 chopped chipotle chiles in adobo sauce (take out the seeds or leave them in depending on how spicy you like it) and a tablespoon of the adobo sauce. If you don’t have chipotle chiles, you can add a tablespoon or two of your favorite hot sauce instead. Keep tasting as you go. When your tongue starts to tingle but not quite burn, it’s done. Add a large pinch of salt. Taste and add more mayonnaise, salt, lime juice or adobo (or hot) sauce.
Scoop the yolk mixture back into the whites, and place them on a serving plate. Garnish with chopped or sliced jalapeño, and maybe some sliced radishes to make it pretty. If you like you can sprinkle chile powder on the plate, just to make it fancy. You might as well. Because even if there’s not a crowd of guests swarming the plate, it’s enough of a party for me.
This is part of a series in which Melissa Clark teaches you how to cook with pantry staples. See more.
