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28
1-2 chipotle peppers*
1
/
4
cup packed fresh
cilantro leaves
1
/
2
small onion, cut in
1-inch pieces
6 hard-cooked eggs,
peeled, cut in half
lengthwise
2 tablespoons
reduced-calorie
mayonnaise
1
/
4
teaspoon salt
Soak peppers for 10 minutes in
1
/
4
cup boiling water.
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through feed
tube. Process until finely chopped, about 5 seconds.
Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Cut soaked peppers in
1
/
2
-inch
pieces, reserving liquid. Add peppers and onion to
work bowl. Process until finely chopped, about 10 to
15 seconds. Add egg yolks, mayonnaise,
1 tablespoon reserved soaking liquid, salt, and
cilantro. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Spoon or pipe into egg white halves.
Yield: 12 deviled egg halves (6 servings; 2 halves
per serving).
* Chipotle peppers are dried, smoked jalapeno
peppers.
Per serving: About 97 cal, 7 g pro, 3 g car, 6 g fat,
214 mg chol, 182 mg sod.
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SPICY DEVILED EGGS