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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

1. 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.
2. 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.
3. Place eggs on a serving tray, cover and refrigerate (up to one day).
4. 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.