Or how about getting your fiesta on with my Chipotle Deviled Eggs<\/strong>: add in some chipotle to deviled egg filling, then top with a little fresh salsa and pieces of crunchy corn chips.<\/p>\n Have trouble peeling your hard boiled eggs? Well here\u2019s a tip: roll them on the counter (gently) then peel under running water so the shells slip off easily.<\/p>\n And for more deviled egg ideas, make sure to get a copy of D\u2019Lish Deviled Eggs<\/a><\/strong> \u2013 with over 50 recipes, there\u2019s a recipe for everyone! So get crackin\u2019 and enjoy some d\u2019lish deviled eggs! \u2013Kathy<\/p>\n Wasabi Deviled Eggs<\/strong> Makes 24<\/p>\n 1 dozen hard-cooked eggs (recipe follows)<\/p>\n Filling<\/u> Topping<\/u> Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.<\/p>\n With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.<\/p>\n Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.<\/p>\n Top each egg half with a wasabi pea, whole or cracked.<\/p>\n Recipe from D\u2019Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing<\/p>\n Chipotle Deviled Eggs<\/strong> Makes 24<\/p>\n 1 dozen hard-cooked eggs (recipe follows)<\/p>\n Filling,<\/u> Topping<\/u> Recipe from D\u2019Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing<\/p>\n Hard-Cooked Eggs<\/strong> Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.<\/p>\n Recipe from D\u2019Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing<\/p>\n","protected":false},"excerpt":{"rendered":" Deviled Eggs \u2013 they are everywhere these days! The long loved classic-style made with mustard, mayo and some pickle relish is a popular picnic and party favorite. But these days deviled eggs are getting all dressed up. Steak and eggs? Yes, we have a deviled egg for that! Just mix up the yolks with a […]<\/p>\n","protected":false},"author":1,"featured_media":5676,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-34258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34258"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34258\/revisions"}],"predecessor-version":[{"id":34492,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34258\/revisions\/34492"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"http:\/\/farm3.staticflickr.com\/2813\/10612541334_be44043c0c.jpg\")
<\/a>
\nWho\u2019s ready for a bite of Wasabi Deviled Eggs?<\/strong>
\nPhotos from D’Lish Deviled Eggs<\/a>.<\/p>\n![\"deviled](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2016\/02\/Chipotle-Deviled-Eggs-300x200.jpg\")
<\/a>
\nChipotle Deviled Eggs\u2014yum!<\/strong>
\nPhotos from D’Lish Deviled Eggs<\/a>.<\/p>\n![](\"http:\/\/farm9.staticflickr.com\/8090\/8573056756_5113f57355_m.jpg\")
<\/a>
\nAvailable in book stores, at the Food Studios<\/a>, and online<\/a>!<\/p>\n
\nWasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.<\/p>\n
\n6 Tbsp. mayonnaise
\n1 Tbsp. purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
\n2 Tbsp. thinly sliced green onion
\n2 Tbsp. finely minced English cucumber<\/p>\n
\n24 wasabi peas<\/p>\n
\nI\u2019ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.<\/p>\n
\n3 Tbsp. mayonnaise
\n3 Tbsp. regular or low-fat sour cream
\n1\/2 tsp. Dijon mustard
\n1 to 2 Tbsp. chipotle chile pur\u00e9e (see tip)
\n1 tsp minced fresh garlic
\n1\/4 tsp salt
\n2 Tbsp. thinly sliced green onion<\/p>\n
\n1\/2 cup small-diced tomatoes
\n1 Tbsp minced white onion
\n2 Tbsps chopped fresh cilantro
\n1 to 2 tsps chipotle chile pur\u00e9e (see tip)
\nHalve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
\nWith a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle pur\u00e9e, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
\nSpoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
\nTo make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle pur\u00e9e. Top each egg half with about 1 tsp of the topping.
\nTip: To make chipotle chile pur\u00e9e, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and pur\u00e9e until smooth. Freeze any extra pur\u00e9e for another use.<\/p>\n
\n1 dozen large chicken eggs<\/p>\n