Chipotle Deviled Eggs - With Raye's Fall Harvest Mustard
An eggcellent appetizer; people love sliders. "Don't be surprised if some consume six or more!"
- 18 large fresh eggs
- 3/4 C finely minced onion (about 4 oz)
- 4 oz. finely minced ham
- 1/2 C Raye's Fall Harvest Mustard (link opens in a new window)
- 1/4 C mayonnaise
- 1/4 C Sweet Pickle Relish
- 2 tsp Chipotle Pepper Powder
- 1 tsp Black Pepper, fresh ground
- 11/2 tsp salt
Place eggs carefully in a large pot with cold tap water just to cover. If eggs are straight out of the refrigerator, let eggs sit in water for a few minutes so they will equalize to room temperature. Add a tablespoon of salt and a tablespoon of cooking oil to the water to keep it from foaming and bring eggs to a rolling boil over high heat. Reduce heat to medium high and boil eggs uncovered for 10 minutes. Remove the pot from the heat, pour off the hot water and cool eggs with cold tap water. After eggs have cooled, crack the eggs and peel under cold tap water, set aside on paper towels to dry. While the eggs are boiling, mince onions and ham very finely; a food processor works well for this, especially if filling is to be piped in. In a large bowl, combine onions, ham, mustard, mayonnaise, relish, chipotle pepper, black pepper and salt. Slice eggs in half lengthwise using a cheese wire or very sharp knife. Carefully remove the yolk: set whites aside on waxed paper and process yolks in a food processor or mash yolks well with a fork. Add yolks to ham mix and blend in using a rubber spatula till yolks are thoroughly mixed and no yellow color remains.
Place egg mixture into pastry bag with 1/4 inch opening straight or fluted nozzle. Pipe filling generously into whites, keeping mix back slightly from edge of egg white. When the eggs are finished, sprinkle with a little extra chipotle pepper, cover with plastic wrap and refrigerate before serving. Yield: 36 deviled eggs, Prep. Time approximately 45 minutes. This should be enough for about 12 guests but don't be surprised if some consume 6 or more each!
Thanks to Richard & Candace Womack, Texas for the submission!