Tired of the same old ho-hum deviled eggs? Then you’ll like these that feature a little bit of Mexican heat. If you prefer a milder version, remove the ribs and seeds from the jalapeno pepper.
—LINDA ROSS WILLIAMSPORT, PA
START TO FINISH: 30 MIN. • MAKES: 2 DOZEN
12 hard-cooked eggs
6 tablespoons minced fresh cilantro, divided
6 tablespoons mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced
1 1/2 teaspoons grated lime peel
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro.