Chipotle and Lime Egg Salad (a.k.a Deviled Egg Dip)

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Chipotle and Lime Egg Salad (a.k.a Deviled Egg Dip) recipe by Barefeet In The Kitchen
Chipotle and Lime Egg Salad with spicy smoky heat and a tangy bite of lime was a spur of the moment creation this past weekend. My boys requested deviled eggs as part of our appetizers for a movie night and my middle son was excited to help me make them.

Unfortunately, the eggs were falling apart by the time he had them all peeled. I decided to turn them into a deviled egg dip that we could eat with crackers or chips.

Naturally, I couldn’t just leave that idea alone. The next thing I knew, I was grabbing a couple of chipotle peppers from the freezer and juicing a lime. We all enjoyed this dip; but honestly, I was the one who just couldn’t get enough of it. I set aside a bit of it for my lunch the next day and my oldest son begged to share it with me.

I’m going to make this again for sandwiches the next time I make bread. I think it will be delicious mixed into a chopped salad as well.

Chipotle and Lime Egg Salad (a.k.a Deviled Egg Dip) recipe by Barefeet In The Kitchen

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Chipotle and Lime Egg Salad (a.k.a Deviled Egg Dip)

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Servings: 1 1/2 cups

Ingredients 

  • 6 eggs hard boiled and peeled
  • 2 chipotle peppers minced, start with just one pepper if you are unsure of the heat
  • 1/4 cup mayonnaise
  • 1/2 medium lime about 1-2 tablespoons, adjust to taste
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper adjust to taste
  • dash of smoked paprika

Instructions

  • Chop the eggs very small or crush them using a fork or pastry blender. Add the mayonnaise and the peppers and stir to combine. Add about a tablespoons of lime juice along with the salt and pepper. Taste the mixture and adjust as desired. Add a dash of paprika and stir to combine. Chill until ready to eat. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    At least I don't feel bad now… the last time I wanted to make deviled eggs the eggs were a mess by the time I was done with them!! I ended up making a dip too.. although nothing like this. Can't wait to screw up deviled eggs again so I can make this 🙂

  2. Tricia @ saving room for dessert says

    I used to ride to school with a guy that took egg salad sandwiches everyday. They stunk up the whole car and all of us swore we could smell his locker halfway down the hall. But in spite of my dislike of egg salad, I love deviled eggs but have always stayed super traditional. The addition of lime sounds great. Another great recipe Mary!

  3. Monet says

    What a brilliant spur-of-the-moment creation. Such a fun twist on classic egg salad. Thank you for sharing…and thank you for your sweet words on my blog. They made my day.

  4. Sarah | Yahoo! Shine says

    YUM! This is such a great idea. I never would have thought to flavor egg salad this way. We're rounding up egg recipes for this month's Shine Supper Club and this would be a perfect contribution. I hope you'll join us!

  5. Carol Foster says

    Try steaming your eggs instead of boiling them. Peeling them will always be a breeze and you won’t end up with your eggs in pieces.