Double Deviled Eggs
Spiced up with jalapeño peppers, there is something devilish about these 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 jalapeño peppers, seeded and finely diced
2 tablespoons sweet pickle relish
Fresh cilantro, for garnish
- Halve the eggs lengthwise. Remove the yolks, and in a smal,l bowl mash them with the mayonnaise and mustard. Stir in the remaining ingredients. Taste for seasoning; adding salt or pepper if desired.
- 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.
- Place eggs on a serving tray, cover and refrigerate (up to one day).
- Garnish eggs with fresh cilantro sprigs before serving.
Makes 24 deviled egg appetizers
Nutritional Information Per Serving (1 appetizer): 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, Be Inspired®.