Title: Mexican Deviled Eggs
Categories: Mexican Appetizer Cheese
Yield: 12 Servings
| 12 | | Hard Boiled Eggs; Lg, Peeled |
| 1/4 | c | Mayonnaise Or Salad Dressing |
| 1 | tb | Cumin; Ground |
| 1 | tb | Capers; Finely Chopped |
| 1 | tb | Mustard; Prepared |
| 1/2 | ts | Salt |
| 1 | | Jalapeno Pepper; * |
| | | Red Chiles; Ground |
| | | Cilantro; Fresh, Snipped |
* Jalapeno Chile should be seeded and finely chopped. Cut the eggs
lengthwise into halves. Slip out the yolks and mash with a fork. Mix the
mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the
jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping
lightly. Sprinkle with ground red chiles and garnish with the cilantro.