These Chipotle Bacon Deviled Eggs are taken to a whole new level!
I always thought deviled eggs were just okay, but these babies I couldn’t stop eating. The chipotles add the perfect amount of smokiness, and a little spicy kick!
Deviled eggs seem to be a popular side all year long. Bring these to Easter dinner or your next potluck dinner.
Use a Ziplock baggie to put the egg mixture in and cut a tiny hole in the tip. Squeeze the filling into the eggs, super easy and they look pretty!
You can make these ahead of time if needed, keep the filling in the baggie until needed. Just squeeze the filling in and garnish right before serving.
They are smokey, creamy, and oh so good! Impossible to stop at just one! I kept it light, and just added one teaspoon of chipotles for this recipe. If you want more heat just add a little more.
Items You Might Need for this recipe!
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- 6 large eggs
- ½ cup mayonnaise
- 1 teaspoon chipotle in adobo sauce
- ¼ teaspoon smoked paprika
- pinch salt and pepper
- 3 pieces bacon cooked and chopped
- Fresh Parsley finely chopped
- Fill a medium pan ¾ of the way up with water. Place eggs in and bring to a boil, boil for 1 minute. Remove from heat place a lid on and let set for 20 minutes. Drain hot water and run eggs under cold water.
- Peel eggs and slice eggs lengthwise. Scoop out the yolks and place them in a small bowl. Usuing the back of a fork, mash the yolks until they are crumbs.
- Add in the mayonnaise, chipotle, smoked paprika, sat and pepper. Mix until combined.
- Put the mixture into a Ziplock baggie, push all the filling into the corner. Snip the corner off, squeeze the filling into the eggs.
- Top with bacon and parsley
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