Chipotle Bacon Deviled Eggs

We like to have some appetizers to munch on throughout the day while Thanksgiving dinner is cooking. These chipotle bacon deviled eggs are a must have appetizer! The chipotles give it a smoky flavor with a hint of spice, while the bacon brings a bit of salt and crunch to the party in your mouth.

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Chipotle Bacon Deviled Eggs

  • Servings: 12 eggs
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To make this recipe you’ll need:

  • 6 large eggs
  • 1 teaspoon salt
  • 1 chipotle in adobo sauce, finely chopped*
  • 1 teaspoon adobo sauce
  • ⅓ cup mayonnaise
  • ½ teaspoon honey
  • 3 strips of bacon, cooked and diced
  • 1 teaspoon chives, finely chopped, for garnish

Place the eggs in a large pot and fill the pot with cold water, making sure there is at least 1 inch of water covering the eggs. Add the salt to the pot and bring to a boil. As soon as the water is boiling, remove the pot from the heat, cover, and let the eggs sit in the hot water for 12 minutes. Remove the eggs from the pot, placing them in a bowl filled with ice water for 5 minutes. The ice water bath will stop the cooking process and make the eggs easier to handle when peeling. Once the eggs are cooled, peel them, discarding the shells.

Slice each egg in half lengthwise. Scoop out the yolks from each egg, placing them in a small bowl. Add the chipotle, adobo sauce, mayonnaise, and honey to the bowl with the yolks. Using a fork, mash the mixture until it is smooth and creamy. Then, mix in ⅔ of the diced bacon. Fill each egg with 1 heaping teaspoon of the creamy yolk mixture. Sprinkle the remaining bacon bits and chives on top for garnish. Enjoy!

*Chipotles in adobo sauce come in a small 7oz can and can be found in the Hispanic section of your grocery store.

Helpful tips:

  • You can boil the eggs 2-3 days ahead and store in an airtight container in the refrigerator. The deviled eggs can be assembled the night before Thanksgiving and stored in the refrigerator in an airtight container until ready to serve the next day.

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