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
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. 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
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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