Spicy Southwestern Deviled Eggs

Spicy Southwestern Deviled Eggs Recipe
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
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 deviled eggs, which are typically made with sweet pickles and paprika. 

Yield:

Makes 2 dozen

Recipe from

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

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

Preparation

1. 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.

Note:

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.

Edie Bullard, Detroit, Michigan,

June 2007
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