Chipotle Djävulsägg

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This contemporary take on chipotle devilled eggs brings a smoky, sophisticated heat to a classic party favourite. By incorporating tinned chipotle chillies in adobo sauce, the creamy yolk filling is transformed with a deep, earthy spice that perfectly complements the cooling mayonnaise. The addition of fresh coriander leaves provides a bright finish, making these a standout choice for any festive gathering or seasonal buffet.

As a naturally dairy-free recipe, this dish is an excellent option for entertaining guests with specific dietary requirements without compromising on flavour. The eggs can be prepared up to a day in advance, allowing the spicy notes to develop while you focus on other hosting duties. Serve these as a bold appetiser or a protein-rich addition to a weekend brunch spread.

Ingredients for Chipotle Deviled Eggs

12 stora ägg
80ml plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chillies*
24 fresh coriander leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.

How to make Chipotle Deviled Eggs

Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.

Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chillies. Add more chopped chillies, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 coriander leaf into filling in each egg and serve.

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