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3
⁄4 cup loosely packed fresh
cilantro leaves
1
⁄2
medium onion, cut into
1-inch pieces
chipotlé chilies in adobo
sauce, drained (from a 7 or
11-oz. can)
26 hard-cooked eggs, peeled and
cut into halves lengthwise
1 cup mayonnaise or
salad dressing
1
⁄4 cup sour cream
3
⁄4 teaspoon salt
Position mini bowl and mini blade in work bowl. With processor running, add cilantro
through small feed tube. Process until finely chopped, 5 to 8 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add onion and
chilies to work bowl. Process until finely chopped, 10 to 15 seconds. Add 4 egg halves
(whites and yolks) and remaining 48 egg yolk halves. Set remaining 48 egg white halves
aside. Process yolk mixture until finely chopped, about 5 seconds. Add mayonnaise, sour
cream, salt, and cilantro. Pulse 3 to 5 times, about 2 seconds each time, or until mixed;
scrape sides of bowl if necessary.
Pipe or spoon generous amounts of mixture into reserved egg white halves.
Yield: 24 servings (2 egg halves per serving).
Tip: Purchase fresh eggs close to their "sell-by" date for easy peeling after cooking.
Per Serving: About 160 cal, 7 g pro, 1 g carb, 14 g total fat, 3 g sat fat, 235 mg chol,
230 mg sod.
CHIPOTLÉ DEVILED EGGS
5–6