Categories: Eats, Life Style

Hey, What’s Cookin’?


Today is the “unofficial” start of barbeque season! Your barbecue could feature anything from red meat, chicken, or shrimp to vegan burgers and dogs. But no matter what’s on the grill, side dishes loaded with pasta and potatoes always seem to show up to tempt us. And it’s okay to enjoy them as long as you don’t go crazy and crawl into the bowl to eat your way out!  LOL!

But wouldn’t it be nice to have a side dish that won’t sideline your clean eating? That you can enjoy without a shred of guilt? Well, deviled eggs are a fantastic option. They are loaded with protein and great flavor in one delicious mouthful!

This particular recipe has a wonderful smoky, spicy profile due to the smoked paprika and chiles in adobo sauce. Don’t fuss about the amount of mayonnaise in the recipe; it works out to less than 1 teaspoon of mayo per egg half. Mayonnaise is not evil; it’s just emulsified oil and eggs! And since you won’t be eating the whole platter yourself, it’s all good!


Spicy Deviled Eggs

Adapted from: a recipe by Melissa Clark for NYT Cooking


  • 12 large eggs
  • 1 canned chipotle chile, chopped and smashed into a paste
  • 1/4 tsp kosher salt
  • 1/3 cup organic or homemade mayonnaise
  • 2 tbs sauce from the can of chipotle chiles in adobo
  • 2 tsp white wine or plain white vinegar 
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika; more for garnish
  • 4 scallions, both white and green parts; finely minced
  • extra salt, vinegar, adobo sauce, or smoked paprika; to taste


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for 15 minutes exactly. Plunge eggs into a bowl of water with ice. Cool for 5 minutes.
  2. Remove eggs from water; dry them with a dish towel. Peel the eggs and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
  3. Using a sharp knife or mortar and pestle, chop or smash adobo chile with salt to make a smooth paste. Add paste to yolks and mash with a fork.
  4. Add mayonnaise, adobo sauce, vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt, adobo sauce, or paprika if desired.
  5. Spoon or pipe yolk mixture into whites. Dust with paprika. Sprinkle minced scallions over eggs.


Notes: Need these eggs to bring even more heat? Add a few drops of Tabasco sauce to the yolk mixture in Step 4!





Photograph via Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *