- 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
How to Make It
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.
The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.