Mexican Deviled Eggs
Yield
12 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
large, hardboiled, peeled |
|
| ¼ | cup |
mayonnaise
or salad dressing |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | tablespoon |
capers
finely chopped |
|
| 1 | tablespoon |
prepared mustard
prepared |
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
| 1 | x |
dried red chiles
ground |
* |
| 1 | x |
cilantro
fresh, snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
large, hardboiled, peeled |
|
| 59 | ml |
mayonnaise
or salad dressing |
|
| 15 | ml |
cumin
ground |
|
| 15 | ml |
capers
finely chopped |
|
| 15 | ml |
prepared mustard
prepared |
|
| 2.5 | ml |
salt
|
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
| 1 | x |
dried red chiles
ground |
* |
| 1 | x |
cilantro
fresh, snipped |
*
|
Directions
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.
