Emeril Lagasse's Deviled Eggs
Many people don’t think eggs when they think Super Bowl, but to Top Chef judge Emeril Lagasse, the snack makes total sense. They’re “easy to make and always a crowd favorite,” he says.
And they’ve got plenty of heat too: Lagasse’s eggs feature jalapeños, chipotle chilies and a Cajun spice blend that adds some bam! to the dish. Just the way they like things down in Super Bowl host city New Orleans!
Chipotle Deviled Eggs
• 12 large eggs, hard-boiled and peeled
• ½ cup mayonnaise
• 2 tbsp. finely minced pickled jalapeños, drained
• 2 tbsp. finely chopped chipotle chili in adobo sauce
• ½ tsp. Cajun spice blend (see mixture below)
• Salt to taste • ¼ tsp. hot smoked paprika
1. Slice eggs in half length-wise and carefully remove yolks. Set egg whites aside. Press yolks through a fine-mesh sieve into a bowl. Add mayonnaise and next 4 ingredients, stirring until blended. Spoon or pipe egg mixture into egg white halves. Cover and refrigerate at least 1 hour or overnight.
2. Sprinkle with paprika. Serve.
To make Cajun spice blend: Combine thoroughly 2 tbsp. each chili powder and paprika; 1 tbsp. each ground coriander, garlic powder, salt and dried oregano; 2 tsp. ground cumin; 1 tsp. each black pepper, cayenne pepper and crushed red pepper. Yields ½ cup.
Adapted from Emeril at the Grill, HarperStudio, 2009.