The thrill of the hunt is sometimes more exciting than the actual end result. In this case, the act of searching for Easter eggs this Sunday is much more fun than the thought of ending up with a basket full of warm hard-boiled eggs. Fear not. Once that hunt ends, grab them from the bed of plastic grass and whip up a batch of deviled eggs. Nothing goes to waste that way, and you end up with a delicious snack.


Chipolte Deviled Eggs



  • 12 large eggs
  • 1/3 cup plus 2 tablespoons mayonnaise
  • 2 to 3 teaspoons finely chopped canned chipotle chiles*
  • 24 fresh cilantro leaves
  • *Available at some supermarkets, specialty foods stores, and Latin markets.


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 chiles. Add more chopped chiles, 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 cilantro leaf into filling in each egg and serve.