Everyone goes crazy over these deviled eggs, so plan on doubling the recipe if you're having a cook out.
Spicy Southwestern Deviled Eggs
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.
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Chill: 1 Hour
- 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
- 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.
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.
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