DEVILED EGGS WITH ANCHO, SOUR CREAM, AND CILANTRO

Deviled Eggs with Ancho, Sour Cream, and Cilantro image

Yield serves 10

Number Of Ingredients 9

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10 large hard-boiled eggs, peeled and halved lengthwise (see opposite)
1 ancho chile, stemmed and seeded
1/3 cup sour cream
3 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
2 tablespoons chopped fresh cilantro
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Carefully scoop the yolks from the egg halves, dropping them into a large bowl. Arrange the empty egg halves on a large platter.
Tear the chile into small pieces and place it in a spice grinder. Grind to a powder. Add 1 teaspoon of this ground chile to the egg yolks. Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
Spoon the filling into each of the egg halves, mounding it slightly. (The deviled eggs can be prepared 2 hours ahead. Cover and refrigerate.) Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.