Spicy Deviled Eggs

Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.

About 1 minute before the eggs are ready, fill a large bowl with ice and water.

When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.

When the eggs are cool enough to handle, peel and discard the shells.

Slice each egg in half lengthwise and carefully scoop the cooked yolks into a small blender or food processor. Place the egg whites on a serving plate.

To the blender or food processor, add the mayonnaise, chipotle peppers in adobo sauce, additional adobo sauce, lime juice, and salt. Blend until smooth. Taste and add more salt as needed.

Transfer the filling to a piping bag fitted with a large, wide-open piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping if you desire.

Garnish each deviled egg with a sprinkle of crushed red pepper flakes and sliced green onions.