Chipotle Deviled Eggs

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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  1. 12 Eggs
  2. ½ c Mayonnaise
  3. 2 tbsp Dijon Mustard
  4. 1 tbsp + 1 tsp Chipotle Chile Pepper, rehydrated in hot water, finely chopped
  5. Pinch of salt
  6. Paprika for garnish
  7. Chives (chopped) for garnish
  1. To hard boil the eggs, place them in a single layer at the bottom of a pan. Cover with water until the water level is 1-2 inches above the eggs. Bring to a rolling boil, then turn off the heat and cover the pot, leaving it on the burner. Wait 10-12 minutes. Carefully drain the hot water from the pot, and run cold water over the eggs to stop them from continuing to cook. Peel the eggs underwater to help the shells come off easily.
  2. Cut each egg in half lengthwise and remove the yolk to a separate bowl. Mash yolks together with mayonnaise, dijon mustard, chipotle chile pepper, and salt.
  3. Transfer yolk mixture into a pastry bag or ziploc bag with the corner cut off. Pipe mixture evenly into egg whites. Top with chopped chives and paprika. Serve immediately.