Chipotle Deviled Eggs

Categories: Appitizers-eggs

Ingredients

• 12 eggs
• 1/3 cup mayonnaise
• 1 Tbsp. chipotle mustard
• 1 tsp. butter, softened
• 1 heaping Tbsp. plain Greek-style yogurt
• OR sour cream
• Salt and ground black pepper
• Smoked paprika or ground cayenne pepper

Directions

1. Place eggs in a large pot; add enough cold water to cover eggs by an inch or so. Bring to a full boil. Turn off heat, cover and let stand 15 minutes.
2. Meanwhile, fill large bowl with ice and water.
3. Transfer eggs to ice water and chill for 5 to 10 minutes. Peel.
4. Halve eggs lengthwise and scoop out yolks. Arrange whites on a serving platter.
5. Combine the egg yolks, mayonnaise, mustard, butter and yogurt in a food processor and pulse until completely smooth, scraping down the sides as necessary. Season to taste with salt and pepper. Transfer mixture to a piping bag and pipe filling into egg whites. Sprinkle with paprika or cayenne. Cover and refrigerate until ready to serve.

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