Oh Yeah, the Bite is There: Southwestern Deviled Eggs
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“This recipe came from a Cooking Light magazine clipping. I have taken the recipe to the next level.”
Oh Yeah, the Bite is There: Southwestern Deviled Eggs
1 recipe photo
READY IN:15mins |
SERVES:24 |
UNITS:US |
|
Ingredients Nutrition
- 1 dozen large egg, hard-boiled and peeled
- 6 tablespoons mayonnaise
- 3 tablespoons pickled sliced jalapeno peppers, minced
- 1 tablespoon spice brown mustard (maybe a little more)
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon salt
- fresh black pepper
- smoked paprika
Directions
- Cut eggs in half lengthwise, and crefully remove yolks. Mash yolks (I used a fork); stir in mayonnaise and next 5 ingredients. Spoon or pipe egg yolk mixture into egg halves. Sprinkle lightly with smoked paprika. Cover and chill at least 1 hour or until serving time.
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Oh Yeah, the Bite is There: Southwestern Deviled Eggs