Lunch: Spicy Southwestern Deviled Eggs
Recipe by Edie Bullard, Detroit, Michigan These spicy deviled eggs, stuffed with mayo, mustard, cumin, and pickled jalapeños and topped with cilantro, are sure to please anyone who loves a bit of heat. They're a terrific alternative to traditional devile
Ingredients
1 dozen large eggs, hard-cooked and peeled
6 tablespoons mayonnaise
2 to 4 Tbsp. pickled sliced jalapeño peppers, minced
1 tablespoon mustard
1/2 teaspoon cumin
1/8 teaspoon salt
Garnish: chopped fresh cilantro
Instructions
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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