Recipe for cooking deviled eggs from hell

Starters and Snacks :: Finger Foods

Deviled Eggs from Hell

Makes approximately 4 to 6 servings.

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

Peel and halve the cooked eggs lengthwise. Mix together the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 Tbsp. 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.