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Mexican Deviled Eggs
Yield: 12 servings
12 large hard boiled eggs, peeled
1/4 c mayonnaise or salad dressing
1 tb cumin
1 tb capers, finely chopped
1 tb prepared mustard
1/2 t salt
1 jalapeno pepper, sliced & seeded
1 habanaro pepper, sliced & seeded
ground red pepper
fresh snipped cilantro
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 jalapeno pepper. Fill the egg whites
with the egg yolk mixture, heaping lightly. Sprinkle with ground
red chiles and garnish with the cilantro and a slice of the habanero
pepper.
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Deviled Eggs 21