Smoky Chipotle Stuffed Eggs with Herb Yogurt Drizzle
Chipotle Eggs
Creamy deviled-style eggs with smoky chipotle, herb yogurt drizzle, and bright lime — party-perfect bites.
These stuffed eggs take the classic deviled egg into a smoky, slightly spicy direction that’s impossible to resist. The yolk filling is silky with mayo and Greek yogurt, brightened with lime, and kicked up by minced chipotle and a touch of adobo — then finished with a cool herb yogurt drizzle that keeps each bite balanced.
I love serving these at gatherings because they’re quick to make, transport well, and look pretty on a platter. They’re easy to customize too — dial up the heat or swap herbs to make them your own. Let’s get cracking and whip up something that will disappear fast.
Nutrition (per serving)
Directions
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1
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 10 minutes.
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2
Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel under running water and slice eggs lengthwise; gently remove yolks into a medium bowl and set whites on a platter.
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3
Mash yolks with a fork until crumbly. Add mayonnaise, 3 tbsp Greek yogurt, minced chipotle, adobo sauce, Dijon, lime juice, smoked paprika, salt, and pepper. Stir until smooth and taste-adjust seasoning.
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4
Spoon or pipe the yolk mixture into the egg white cavities. For a neater presentation, transfer filling to a pastry bag fitted with a star tip or use a zip-top bag with a corner snipped.
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5
Whisk together the 1/4 cup Greek yogurt for the drizzle with chopped chives and parsley; thin with 1/2 tsp water or a squeeze more lime if needed, and season lightly with salt.
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6
Drizzle the herb yogurt over the filled eggs, sprinkle a little extra smoked paprika and chopped chives, and chill for at least 15 minutes before serving to let flavors meld.
Ingredients
- Large eggs:12 pieces
- Mayonnaise:3 tbsp
- Greek yogurt (for filling):3 tbsp
- Greek yogurt (for drizzle):1/4 cup
- Chipotle peppers in adobo, minced:2 pieces
- Adobo sauce:1 tsp
- Dijon mustard:1 tsp
- Fresh lime juice:1 tbsp
- Fresh chives, chopped:2 tbsp
- Fresh parsley, chopped:2 tbsp
- Smoked paprika:1/2 tsp
- Sea salt:1/2 tsp
- Freshly ground black pepper:1/4 tsp
Tips & Notes
- For easier peeling, use slightly older eggs (7–10 days) or shock just-cooked eggs in an ice bath.
- Adjust chipotle heat by using 1 pepper for mild or 3 peppers for a bolder kick; start small and taste as you go.
- Make ahead: prepare filling and whites separately up to a day in advance, then assemble before serving to keep whites from softening.
- If piping the filling, thin it with a teaspoon of milk or extra yogurt to achieve a smoother flow.
