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Mexican Deviled Eggs

6 large hard cooked eggs, peeled 1/4 cup mayonnaise 2 T. pickled jalapeno slices, minced 1 T. prepared mustard 1/4 t. ground cumin 1/8 t. salt Chili powder, fresh parsley sprigs for garnish

Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks in a small bowl. Stir in mayonnaise and next 4 ingredients. Blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish if desired. Makes 1 dozen. Source: Southern Living

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