Sometimes you just want a little change from the original. These spicy deviled eggs have become our new favorite version with a south of the border twist.
(modification of recipe originally from Southern Living)
Serves 12
- 12 hard-boiled eggs
- ¼ cup mayonnaise
- 4 tablespoons pickled jalapeno slices (seeds removed), minced
- 2 tablespoons prepared yellow mustard
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- Chile powder and fresh parsley for garnish
Cut eggs in half lengthwise, and carefully remove yolks in to a small bowl. Mash egg yolks with a fork to remove lumps. Whisk in mayonnaise and next 4 ingredients (mayo through salt), and blend well.
Spoon egg yolk mixture into a small zip-top bag, seal bag and cut ¼ inch from lower corner tip of bag. Pipe egg yolk mixture evenly into egg white halves. Garnish if desired.
Nutritional Info/Serving: Calories 110, Fat 9 g, Protein 6 g, Carbs 1
21 Day Fix Container Equivalents/Serving: 0.5 Red, 1 tsp
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