A smoky, spicy twist on classic egg salad made with chipotle peppers in adobo, lime, cilantro, and green onion. Great on toast, in lettuce cups, or with chips.
8 large eggs
⅓ cup mayonnaise
3 tablespoons plain Greek yogurt
1 to 2 chipotle peppers in adobo, minced
1 teaspoon adobo sauce
1 tablespoon lime juice
1 teaspoon dijon mustard
¼ teaspoon smoked paprika
½ teaspoon kosher salt
2 tablespoons red onion, finely diced
2 green onions, sliced
2 tablespoons fresh cilantro, chopped
Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Cover, remove from the heat, and let sit 11 minutes.
Move the eggs to ice water for 10 minutes, then peel.
Whisk the mayonnaise, Greek yogurt, minced chipotle, adobo sauce, lime juice, Dijon, smoked paprika, and salt.
Chop the eggs into bite-size pieces, or use a pastry cutter for a chunky texture.
Fold the eggs, red onion, green onions, and cilantro into the dressing until coated.
Taste and adjust heat and salt. Chill 20 minutes for the flavors to blend, then serve on toast, in lettuce cups, or with chips.
Start with 1 chipotle pepper and add more to taste.
Cool eggs completely before mixing.
Chill 20 minutes for best flavor.
Keeps 4 days in the fridge.
Find it online: https://recipeshots.com/chipotle-egg-salad/