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Deviled Eggs

The Chipotle-Lime kind!



  • 6 eggs
  • 2 green onions (green part only, finely chopped)
  • 1/4 tsp. ground chipotle chile powder
  • 2 tbsp. fresh lime juice
  • 2 tbsp. mayo
  • 1 tbsp. yellow mustard (not dijon)
  • 2 tbsp. fat-free plain yogurt
  • 1/2 tsp. salt

First, make hard-boiled eggs. Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions and finely chop with chef’s knife. When eggs are quite cool, carefully remove yolks and put into small bowl. Mash yolks well with a fork.
Mix together lime juice and chipotle chile powder. Add lime- chipotle mixture to mashed yolks, then stir in mayo, mustard, plain yogurt, salt and half the chopped green onions. Taste for seasoning to see if you want more mustard, chipotle chile powder or salt. Stir until mixture is well combined. Arrange egg white halves on serving plate. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole into the egg halves. (This can also be done with a spoon or a cake decorating tool.) When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions.
Serve immediately.

Appeared in print on 1.28.09.

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