Huevos Diablo {Devil Eggs}

By á-25087

These surly, sassy chipotle-filled eggs are not your Mama's picnic eggs. Spiced up with pickled jalapenos and ancho chile powder; they are richer with the addition of Neuchatel or cream cheese and topped off with some smoked salt and smoked paprika. You won't want to share them.

Ingredients

• Garnish:
• 12 hard boiled eggs
• 6 tablespoons Mayonnaise
• 1 ounce Neufchatel Cheese or Cream Cheese
• 1 tablespoon Pickled Jalapeno peppers, diced*
• 1 1/2 teaspoons Adobo sauce*^
• 1/8 teaspoon Ancho chile powder
• 1/8 teaspoon Sumac, ground**
• Alderwood smoked salt and pepper (to taste)
• Smoked Paprika, 2 scallions (white and lower 2 inches of the green stalk) finely diced

Preparation

Step 1

Cut hard boiled eggs in half horizontally. Place yolks in a large in a small chopper or blender. Add all the other ingredients except the smoked salt and pepper (and garnish). Pulse until the mixture is fully mixed and smooth. Add the smoked salt (only a tiny bit is needed; it can become overpowering quickly) and pepper.

Spoon or pipe (with a pastry bag and star tip) into the egg white halves. Gently sprinkle with smoked paprika and sprinkle with diced scallions. Best served at room temperature. May be stored completely sealed in the refrigerator for a few days. Do not allow to sit out at hot temperatures due to the mayonnaise.