Chipotle Deviled Eggs
These party-ready Chipotle Deviled Eggs are made with a smoky, tangy, and slightly spicy chipotle yogurt filling and topped with crispy bacon, putting a bold twist on the classic finger food!
Servings: 8
Ingredients
- 12 eggs
- 1/4 cup mayo
- 1/4 cup yogurt
- 1 tsp chipotle seasoning
- 1/2 tsp apple cider vinegar
- salt and black pepper
- 2 slices bacon optional, crumbled
- chives for garnish
Instructions
- If you haven’t already, hard boil the eggs. I like to do this following my Instant Pot method, but any way you like to boil eggs is fine.
- While the eggs are cooking, cook the bacon in a skillet over the stove, then transfer to a paper towel; set aside.
- Once the eggs are cool enough to handle, slice them in half vertically. Gently squeeze each egg and the yolk should pop right out. Do this over a large bowl until all of the egg yolks have been added. To that same bowl, add the mayo, yogurt, chipotle seasoning, apple cider vinegar and a pinch of salt and pepper.
- Use a fork or a potato masher to mash the mixture until only a few lumps remain.
- Spoon the mixture back into the eggs until there isn’t anymore remaining. Sprinkle the crumbled bacon and chives over top and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 248mg | Sodium: 160mg | Potassium: 110mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 0.04mg | Calcium: 47mg | Iron: 1mg
