Deviled Eggs From Hell Recipe

Deviled Eggs from Hell

Makes 4 to 6 servings.

6 hard-cooked eggs
1/4 cup mayonnaise
1 1/2 to 2 teaspoons adobo sauce from can of chipotle chiles
Salt and pepper
2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided)
1/4 cup finely chopped green onion, including trimmed green part
2 teaspoons freshly squeezed lime juice
Lettuce leaves (optional)

Peel and halve the cooked eggs lengthwise. Combine the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 tablespoons cilantro and the green onions; mash with a fork until mixture is creamy. Stir in lime juice. Spoon mixture back into egg whites and arrange on a deviled egg platter or bed of cilantro leaves.

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