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[1] 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
(printable recipe)
[2]
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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ONE YEAR AGO TODAY: Braising Mix with Bacon and Cauliflower[4]
References
- ^ chipotle peppers from the freezer (barefeetinthekitchen.blogspot.com)
- ^ (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
- ^ Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
- ^ ONE YEAR AGO TODAY: Braising Mix with Bacon and Cauliflower (barefeetinthekitchen.blogspot.com)
Source : http://www.barefeetinthekitchen.com/2013/02/chipotle-lime-egg-salad-recipe-deviled-egg-dip.html
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