Chile Deviled Eggs

Chile Deviled Eggs

From: Chef Steve Schimoler, Crop Bistro & Bar, Cleveland, OH. Yield: 60 pieces; 30 eggs.

30 eggs

¾ cup mayonnaise

¼ cup Dijon mustard

1 tsp. chipotle powder

1 tsp. ancho chile powder

½ tsp. kosher salt

½ tsp. black pepper

as desired for garnish, thin slices of oven-dried prosciutto

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