Chipotle-Lime Deviled Eggs
I’ve made a lot of variations on deviled eggs, but these Chipotle-Lime Deviled Eggs are one of my favorites!
There must be all kinds of yellow foods in the world, but one of my favorite yellow foods has to be deviled eggs. Have you ever made a bad batch of deviled eggs? I know I haven’t, but this particular version of Chipotle-Lime Deviled Eggs is definitely destined to be one of my deviled eggs greatest hits.
These deviled eggs were so good, I ate the ones in the photo before the pictures had even loaded into my computer and every food photographer worth the salt on her deviled eggs knows you check the photos before you eat up all the food! I just couldn’t help myself.
This recipe makes 12 deviled egg halves, or 6 servings if you eat two halves, but it can easily be double or tripled if you want to make deviled eggs for a crowd; enjoy!
More Tasty Ideas with Deviled Eggs:
Check out My Favorite Recipes for Deviled Eggs (and 200+ creative deviled egg recipes from other bloggers) for lots more interesting ideas for deviled eggs!
- 6 eggs (preferably about a week old)
- 2 T mayo
- 2 T plain yogurt or Greek yogurt (see notes)
- 2 T fresh lime juice
- 1 T yellow mustard (not Dijon)
- 1/4 tsp. ground Chipotle chile peppers (see notes)
- 1/2 tsp. salt (see notes)
- 2 green onions, green part only, finely chopped
- First, make perfect hard-boiled eggs.
- Let eggs cool, then peel and cut in half crosswise.
- While eggs are cooling, slice green onions, and finely chop with chef’s knife.
- When eggs are quite cool, carefully remove yolks and put into small bowl.
- Mash yolks well with a fork.
- Mix together lime juice and Chipotle chile powder (I used Penzeys). (If you don’t do this, you’ll have large flecks of chile powder in the deviled yolk mixture. The chile powder won’t dissolve completely, but adding it to the lime juice does make it blend in better.)
- Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, plain yogurt, salt (I used Vege-Sal), and half the chopped green onions.
- Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt.
- Stir until mixture is well combined.
- Arrange eggs white halves on serving plate.
- Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.)
- When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions.
- Serve immediately.
Use all mayo and skip the Greek yogurt if you prefer. Use any spicy Chili Powder you prefer, or substitute sharp paprika for a slightly different twist. I used Vege-Sal (affiliate link) for this recipe. Recipe created by Kalyn.
Amount Per Serving: Calories: 132Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 190mgSodium: 337mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 10g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for any phase of the South Beach Diet, or any low-carb eating plan. I love to eat deviled eggs for lunch, served with something like Wanna-Be Greek Salad or Spinach Salad with Marinated Garbanzo and Feta.
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This recipe was first posted for an event sponsored by Barbara from Winos and Foodies for Livestrong Day, an event to raise awareness and funds for cancer research. It is dedicated to the memory of Barbara, who was a beloved member of the food blogging community.