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 waswell 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
2017-11-19 12:18:46
Yields 12
Ingredients
- 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
Instructions
- 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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