Mexican Deviled Eggs

by Kathleen Morrison

Prep time: 0:30 Overall time: 0:30

Servings: 12 servings

INGREDIENTS

12 lg. eggs, hard-boiled, peeled
1/4 cup mayonnaise or salad dressing
1 tbsp. ground cumin
1 tbsp. capers, finely chopped
1 tbsp. prepared mustard
1/2 tsp. salt
1 jalapeño pepper, seeded and finely chopped
Ground red chiles
Fresh cilantro, snipped

INSTRUCTIONS

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeño pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.

CHEF COMMENTS

No comments are available.

Tagged: eggs, sidedishes add tags

Have you made it? What'd you think?

Log in to review this recipe.