If you are a follower of this blog, then you know I’m a huge fan of deviled eggs. Here is my latest creation with a little bit of a kick. It has a nice amount of spice in it, but it won’t knock you on your butt, either. I’m a wuss when it comes to spices, but I can handle it. Of course, if you want it hotter, you know where the cayenne is. 
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CHIPOTLE DEVILED EGGS – Anthony J. Caruso
INGREDIENTS
1 dozen hard boiled large eggs, peeled
1/2 cup fat free mayonnaise
2 tablespoons finely minced pickled jalapenos, drained
2 tablespoons canned chipotle in adobo sauce
1/2 teaspoon Southwest Seasoning (recommended: Emeril’s)
Pinch salt
1/4 teaspoon smoked hot paprika, for garnish
DIRECTIONS
Slice the eggs in half lengthwise and carefully remove the yolks. Discard 2 yolks and press the remaining yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Seasoning, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
Here’s the skinny:
First, I got rid of 2 yolks. Yolks are where all the fat and cholesterol of an egg live, so by getting rid of those, you’ve cut the fat and cholesterol by 15%.
I also used fat free mayo, cutting out the vast majority of the fat and calories in the dish.
