Tuesday, February 5, 2013
Chipotle and Lime Egg Salad (a.k.a Deviled Egg Dip)
Naturally, I couldn't just leave that idea alone. The next thing I knew, I was grabbing a couple of chipotle peppers from the freezer and juicing a lime. We all enjoyed this dip; but honestly, I was the one who just couldn't get enough of it. I set aside a bit of it for my lunch the next day and my oldest son begged to share it with me. I'm going to make this again for sandwiches the next time I make bread. I think it will be delicious mixed into a chopped salad as well.
Chipotle and Lime Egg Salad (a.k.a. Deviled Egg Dip)
Yield: 1 1/2 cups
6 eggs, hard boiled and peeled
2 chipotle peppers, minced, start with just one pepper if you are unsure of the heat
1/4 cup mayonnaise
1/2 medium lime, about 1-2 tablespoons, adjust to taste
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste
dash of smoked paprika
Chop the eggs very small or crush them using a fork or pastry blender. Add the mayonnaise and the peppers and stir to combine. Add about a tablespoons of lime juice along with the salt and pepper. Taste the mixture and adjust as desired. Add a dash of paprika and stir to combine. Chill until ready to eat. Enjoy!
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