Double deviled eggs

24 Servings

Ingredients

Quantity Ingredient
12 larges Eggs, hard cooked
, peeled
½ cup Mayonnaise may be reduced-calorie
2 teaspoons Dijon-style mustard
½ teaspoon Ground white pepper
2 Jalapeno peppers
, seeded & finely diced
2 tablespoons Sweet pickle relish
Fresh cilantro, for garnish

Directions

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.

Transfer yolk mixture to a quart-sized self-sealing plastic bag. Snip off a small part of one corner, and use the bag as a pastry bag to pipe the filling into the egg white halves. Place eggs on a serving tray, cover and refrigerate until serving (up to one day). Garnish eggs with fresh cilantro sprigs. Makes 12-16 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>

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