Tex-Mex Deviled Eggs

6 hardboiled eggs, peeled
1 tablespoon minced scallion
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, finely chopped
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/4 cup shredded Cheddar cheese
Chili powder

Cut a small slice from the tips at both ends of the eggs to create a flat surface for them to stand upon. Slice each egg in half crosswise.

Remove yolks; place in a small bowl and mash. Add scallion, cilantro, jalapeño pepper, mayonnaise, and mustard; blend well.

Spoon about 1 tablespoon of the yolk mixture into each egg half. Top each with cheese; sprinkle with chili powder.

Cover; store in the refrigerator.

Yields 12 appetizers.


Rubbermaid Specialty Food Storage Containers, Egg Keeper

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