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eggs ancho chile sour cream mayonnaise fresh cilantro mustard lemon juice salt freshly ground black pepper
Viewed: 66 - Published at: 4 years agoIngredients
- 10 large hard-boiled eggs, peeled and halved lengthwise (see opposite)
- 1 ancho chile, stemmed and seeded
- 1/3 cup sour cream
- 3 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
- Carefully scoop the yolks from the egg halves, dropping them into a large bowl.
- Arrange the empty egg halves on a large platter.
- Tear the chile into small pieces and place it in a spice grinder.
- Grind to a powder.
- Add 1 teaspoon of this ground chile to the egg yolks.
- Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
- Spoon the filling into each of the egg halves, mounding it slightly.
- (The deviled eggs can be prepared 2 hours ahead.
- Cover and refrigerate.)
- Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.
