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Ingredients

3 cups water 7 dried chipotle chiles, stemmed and seeded ⅓ cup sliced onion 5 tablespoons cider vinegar ¼ cup ketchup 2 garlic cloves, crushed ¼ teaspoon salt ¼ cup heavy whipping cream 12 eggs 4 thick slices maple-cured bacon, cut into 1-inch pieces ½ cup mayonnaise 2 tablespoons shredded Cheddar cheese

Nutrition Info

95.9 calories carbohydrate: 1.4 g cholesterol: 101.2 mg fat: 8.2 g fiber: 0.1 g protein: 4.3 g saturatedFat: 2.3 g servingSize: - sodium: 167.8 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan, bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.
Pour chile mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce, refrigerate until ready to use.
Place eggs in a saucepan, cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Place bacon in a large skillet, cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon, reserve remaining bacon for garnish.
Cut each egg in half lengthwise, place egg yolks into a bowl. Mash egg yolks with a fork, stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.
Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling, drizzle with chipotle sauce.

24 deviled eggs

Deviled eggs with a south-of-the-border kick and a sweet touch.