Eggs Stuffed with Chipotle

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This recipe for Eggs Stuffed with Chipotle, are full of flavor and are a delicious alternative to classic stuffed eggs. GOYA® Adorated Chipotle Chiles with their smoky and slightly spicy flavor mix with the egg yolks and mayonnaise to create a fantastic spicy and creamy filling. This recipe is very easy to prepare and is the perfect appetizer for any celebration; just include it in your next party and you will surprise.

Ingredients Preparation Share


  • 12 units eggs
  • 0.5 cup low-fat mayonnaise
  • 2 tablespoons of Serrano Peppers
  • 1 pinch salt to taste
  • 1 pinch fresh coriander leaves, whole


  1. Place the eggs in a large saucepan and add enough cold water to completely cover the eggs. Cook over medium-high heat and leave until the water is boiling. Remove the saucepan from the heat and cover with a tight-fitting lid, let stand for 10 minutes. Drain the eggs and transfer to a large bowl filled with ice water. Let stand until cool.
  2. Peel the eggs and cut them in half lengthwise. Scoop the yolks in a small bowl with a spoon and arrange the white parts on a serving plate. Using a small hole grater, finely grate the yolks in a medium bowl (or use a fork to crush the yolks well). Add mayonnaise and 2 teaspoons chopped chipotle peppers (add more chopped chiles, if you prefer more spicy). Season the filling with salt to taste.
  3. Transfer the egg yolk mixture to a pastry bag, ½ "diameter star tip. Apply the mixture to the egg whites to fill the egg (as an alternative to the pastry bag I could transfer the egg yolk mixture to a zip-top bag, make a small hole in the corner of the bag, and then press the bag evenly like a "pastry bag"). Cover the eggs and transfer to the refrigerator. Refrigerate until cold, for at least 2 hours or up to a day.
  4. To serve: Garnish with a coriander leaf over each egg filling and sprinkle with crumbled bacon, if desired.

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