Deviled Eggs with Ancho, Sour Cream, and Cilantro

• 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

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

eggs, ancho chile, sour cream, mayonnaise, fresh cilantro, mustard, lemon juice, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/deviled-eggs-with-ancho-sour-cream-and-cilantro-386936 (may not work)