2 teaspoons chipotles in adobo canned finely chopped
12 large eggs
24 cilantro leaves fresh
0.3 cup mayonnaise
Equipment
bowl
sauce pan
pastry bag
box grater
Directions
Place eggs in large saucepan.
Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes.
Remove from heat, cover, and let stand 10 minutes.
Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl.
Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles.
Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
