Chipotle-Lime Deviled Eggs

Chipotle-Lime Deviled Eggs (adapted from Kalyn's Kitchen recipe)
(Makes 12 deviled egg halves, can easily be doubled. Recipe created by Kalyn.)

6 eggs (preferably about a week old)
2 T mayo (make your own)
2 T fresh lime juice
1 T yellow mustard (not Dijon)
1/4 tsp. ground Chipotle chile peppers
1/2 tsp. salt (optional, or use Spike)
2 green onions, green part only, finely chopped

First, make perfect hard-boiled eggs. Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions, and finely chop with chef's knife. When eggs are quite cool, carefully remove yolks and put into small bowl. Mash yolks well with a fork.

Mix together lime juice and Chipotle chile powder. (If you don't do this, you'll have large flecks of chile powder in the deviled yolk mixture. The chile powder won't dissolve completely, but adding it to the lime juice does make it blend in better.) Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, salt, and half the chopped green onions. Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt. Stir until mixture is well combined.

Arrange eggs white halves on serving plate. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.) When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions. Serve immediately.