Spiced up with jalapeno
peppers, there is something devilish about these eggs!
Double
Deviled Eggs
- 12 large eggs, hard-cooked
and peeled
1/2 cup mayonnaise (reduced-calorie, if desired)
2 teaspoons Dijon-style mustard
1/2 teaspoon ground white pepper
2 jalapeno peppers, seeded and finely diced *
2 tablespoons sweet pickle relish
Fresh cilantro, for garnish
- Halve the eggs lengthwise.
Remove the yolks and in a small bowl mash them with the mayonnaise
and mustard. Stir in the remaining ingredients. Taste for seasoning;
adding salt or pepper if desired.
- Transfer yolk mixture
to a quart-size self-sealing plastic bag. Snip off a small part
of one corner, and use the bag to pipe the filling into the egg
white halves.
- Place eggs on a serving
tray, cover and refrigerate (up to one day).
- Garnish eggs with fresh
cilantro sprigs before serving.
Makes 24 appetizers
* Use rubber gloves when
handling peppers
Nutrition Facts: Calories
70 calories Protein 4 grams Fat 4 grams Sodium 115 milligrams
Cholesterol 125 milligrams Saturated Fat 1 grams Carbohydrates
3 grams Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
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