2 Tbsp. finely chopped chipotle chile in adobo sauce
1/4 cup cilantro leaves finely chopped
1 tsp. Dijon mustard
2 Tbsp. pickled jalapeno minced
Salt and pepper to taste
1 tsp. hot smoked paprika
1 Tbsp. minced pickled jalapeno
1 Tbsp. minced pimentos
24 cilantro leaves
Slice the eggs in half, not lengthwise.
Remove the yolks; set the whites aside.
Place the yolks, mayonnaise, chile, cilantro and mustard in a food processor, pulse until all is pureed.
Stir in the minced jalapeno by hand; place in a piping bag.
Place filled piping bag in the refrigerator for 30 minutes to chill before piping.
Slice a small portion of the egg white at the base of each egg to give it a level/flat area to make it stand. By cutting the egg in half, and slicing that small portion off the egg, the filled egg will stand straight up - a twist on the traditional presentation.
Pipe or spoon-fill each egg.
Garnish the eggs with a sprinkling of paprika, a couple pieces of jalapeno, pimento and one cilantro leaf.