Easter nostalgia conjures up memories of egg hunts, baskets of candy, and glazed ham studded with canned pineapple slices and maraschino cherries, which inspired us to revisit classic Americana foods and update them with a global twist. We have created a modernized Madmen-era recipe that is familiar yet fresh. Some things, however, are perfect the way they are, so we will happily serve a ‘50s dry martini to toast the holiday and its announcement of spring.
Chipotle Deviled Eggs
It is an oldie but goodie, and people usually love or hate them. Adding chipotle and cilantro adds heat, flavor, and many colors, so even doubters might be swayed. They are best ice-cold, so be sure to put out a few at a time and replenish as needed.
Yield: 4 servings
Ingredients
10 large eggs
1 tablespoon lemon juice
2 teaspoons whole-grain mustard
1 tablespoon canned chipotles in adobo, minced well
5 tablespoons mayonnaise
1 tablespoon cilantro, minced
20 3/4-inch-long slices of chives
Kosher salt and black pepper, to taste
Directions
Place eggs in a large saucepan and cover with an inch or two of cold water. Bring to a boil and shut off the heat. Cover the pan and keep eggs in water for 12 minutes. Remove eggs and peel them under cool running water. Slice in half lengthwise. Gently remove the yolks and add them to a medium bowl. Break yolks with the back of a fork. Add mayonnaise, mustard, lemon juice, and chipotle and mix well—season with salt and pepper. Add cilantro and mix.
Place cooked egg whites on a sheet tray lined with parchment paper. Add egg mixture to a pastry bag fitted with a star-shaped tip—pipe 1–1 1/2 tablespoons of the egg mixture into each egg white. Cover loosely with foil so you do not crush the filling, and refrigerate until serving at least 2 hours. To serve, garnish each egg with 2 slices of chives.
