Family Ties Chipotle Deviled Eggs and Bacon


  • 3 cups water
  • 7dried chipotle chiles, stemmed and seeded
  • ⅓ cup sliced onion
  • 5 tablespoons cider vinegar
  • ¼ cup ketchup
  • 2garlic cloves, crushed
  • ¼ teaspoon salt
  • ¼ cup heavy whipping cream(Optional)
  • 12eggs
  • 4 thick slices maple-cured bacon, cut into 1-inch pieces
  • ½ cup mayonnaise
  • 2 tablespoons shredded Cheddar cheese
  • Directions

  • Step 1

    Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.


  • Step 2

    Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.

  • Step 3

    Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  • Step 4

    Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.

  • Step 5

    Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.

  • Step 6

    Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.

  • Editor's Note:

    The nutrition data for this recipe includes the full amount of the chipotle sauce ingredients. The actual amount of the sauce consumed will vary.

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