Wednesday, March 27, 2013

Tex-Mex Deviled Eggs

Easter is right around the corner and I wanted to share one of my favorite recipes for deviled eggs.  I found this recipe years ago in the magazine, Southern Living.  This was well before the days of Pinterest so with all other recipes I wanted to keep, I ripped it out of the magazine, stuck it in a sheet protector, and added it to my 3 ring binder of recipes. 

This is a twist on your typical deviled egg recipe adding “Tex-Mex” elements such as cilantro and jalapeños.  I have served this at Easter, Thanksgiving, Christmas – or sometimes even just because the hubby loves them so much.  They have always been a big hit – I hope you give these a try this Easter season and let me know what you think!
Tex-Mex Deviled Eggs
Makes 12 deviled eggs
Recipe courtesy of Southern Living Magazine
6 hard-boiled eggs, peeled
1 tablespoon diced green onions
1 tablespoon chopped fresh cilantro
1 small serrano or jalapeño pepper, seeded and finely chopped (wear gloves!)
¼ cup mayonnaise
1 teaspoon prepared mustard
½ teaspoon salt
¼ cup shredded Cheddar cheese
Chili powder
Cut eggs in half crosswise; carefully remove yolks.  Mash yolks, and stir in green onions and next five ingredients. 

Spoon or pipe into egg whites halves, note that if you decide to pipe, make sure you use a tip with a large opening.  Sprinkle with cheese and chili powder.  Cover and chill before serving. 

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