Oh no, no. I still work cilantro into my meals regularly.
I love these Spicy Cilantro Deviled Eggs! They’re as packed with flavor as they are nutrients, and they’re perfect for a brunch, appetizer, snack and are an ideal hor d’oeuvre for a fun Cinco de Mayo celebration.
And did you know foods were first called, “deviled” in the 18th century? This name was given to any recipe that contained heat from hot peppers, hot mustard, or hot sauces. So with cayenne and chipotles in this cilantro mix, these are a true deviled eggs!
- 5 hard boiled eggs (here's How To Hard Boil Eggs)
- ¼ cup plain yogurt (a thicker yogurt, like Greek style)
- 1-1/4 cup loosely packed cilantro leaves
- 1-1/2 teaspoons finely chopped chipotle chiles in adobo sauce
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- About 1 tablespoon finely chopped tomato for garnish
- Cut each hard boiled egg in half lengthwise and carefully remove the cooked yolks.
- Place all of the yolks in the food processor along with the yogurt, cilantro, chipotles, salt and cayenne.
- Blend until it's as smooth as possible. If you don't have a food processor, you can chop the cilantro as finely as you can and mix everything together in a mixing bowl. (Reserve a couple of cilantro sprigs for garnish if desired.)
- Place the emptied egg white halves on a serving platter or plate and use a small cookie scoop (about 1-1/4-inch), or a pastry bag, to fill each one. (You can also cut about ¼-inch off the corner of a zip-lock bag and it will work as a pastry bag.)
- Place the eggs in the refrigerator for at least 20 minutes.
- Garnish with the chopped tomato and cilantro leaves.