• 1 dozen eggs
• 6 Tbsp light mayonnaise
• 1 Tbsp yellow mustard
• 2 Tbsp sweet pickle relish
• 1-2 Tbsp chipotle peppers, finely chopped or pureed
• 1 green onion, finely chopped
• Pinch each of salt and ground black pepper
• 2 strips cooked bacon, finely chopped
• Pinch of smoked paprika
Place the eggs in a large pot and fill with cold water to about an inch above the eggs. Bring the water to a full boil, cover the pot and turn off the heat. Let stand for 10 minutes. Drain and cool the eggs in a bowl of ice water. When cool enough to handle, peel the eggs. Carefully cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl. Set aside the egg white halves and prepare the filling.
Mash the yolks in the mixing bowl; add the mayonnaise, mustard, relish, chipotle peppers, green onion, salt and pepper. Blend well. Spoon the filling equally into the egg white halves (or use a pastry bag to pipe in the filling). Sprinkle each of the deviled eggs with bacon bits and a little paprika before serving.
Deviled eggs are great as part of an appetizer tray or served with a crisp Romaine lettuce salad or grilled meats. Substitute soy bac’un bits for a vegetarian dish.
Recipe courtesy of Co-op, Welcome to the Table