I love deviled eggs. All kinds. But the heat of the chipotle -- a smoked jalapeño that is available canned -- really kicks this dish up. You can find canned chipotles in adobo sauce in the international section of most grocery stores.
1. Slice the eggs in half lengthwise and carefully remove the yolks. Set the whites aside. Press the yolks
through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapeños, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon the mixture into the hollowed egg whites (or, alternatively, pipe with a pastry bag). Cover and refrigerate for at least 1 hour and up to overnight.
2. Just before serving, sprinkle the paprika over the deviled eggs. (If the paprika is added too early, it will stain the eggs.)
From Emeril at the Grill, Harper Collins 2009 / Visit emerils.com
This recipe has been added to the following public cookbooks:
Mexican Food,
Garys Cookbook,
Grandpa Jay's Cookbook,
Emeril at the Grill
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
