Spicy Deviled Eggs

1-2 chipotle peppers*

1⁄4 cup packed fresh cilantro leaves

1⁄2 small onion, cut in

1-inch pieces

6hard-cooked eggs, peeled, cut in half lengthwise

2tablespoons reduced- calorie mayonnaise

1⁄4 teaspoon salt

Soak peppers for 10 minutes in 1⁄4 cup boiling water.

Position mini bowl and mini blade in work bowl. With processor running, add cilantro through feed tube. Process until finely chopped, about 5 seconds. Set aside.

Exchange mini bowl and mini blade for multipurpose blade. Cut soaked peppers in 1⁄2-inch pieces, reserving liquid. Add peppers and onion to work bowl. Process until finely chopped, about 10 to 15 seconds. Add egg yolks, mayonnaise,

1 tablespoon reserved soaking liquid, salt, and cilantro. Process until smooth, about 5 to

10 seconds, scraping sides of bowl, if necessary.

Spoon or pipe into egg white halves.

Yield: 12 deviled egg halves (6 servings; 2 halves per serving).

*Chipotle peppers are dried, smoked jalapeno peppers.

Per serving: About 97 cal, 7 g pro, 3 g car, 6 g fat, 214 mg chol, 182 mg sod.

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KitchenAid 670, 690 manual Spicy Deviled Eggs
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690, 670 specifications

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