Cape Gazette
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Cajohn’s Select Chipotle & Bacon Deviled Eggs

By PEPPERS | Apr 07, 2013
Cajohn’s Select Chipotle Puree

4 large eggs
3 Tbs. mayonnaise
1 Tbs. finely chopped flat-leaf parsley
Cajohn’s Select Chipotle Puree, to taste
2 slices cooked bacon, finely chopped
Kosher salt and freshly ground black pepper
Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered,for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and Cajohn’s Select Chipotle Puree and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

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