Nacho Jalapeno Deviled Eggs
These make-ahead spicy deviled eggs are an easy side dish that's perfect for potlucks, appetizers, or even a quick lunch or snack.
Servings 7 (Yields 14 deviled eggs)
Ingredients
- 7 hard boiled eggs cooled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon chopped cilantro
- 1 tablespoon (heaping) chopped green onion including the green part
- 1 tablespoon chopped nacho jalapeno peppers (from a jar) or more if you like more heat
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 4 dashes of salt or salt to taste
- 1 lime quartered or cut in eighths for garnish
- 14 small slices of nacho jalapeno peppers for garnish
Instructions
- Cut each cooled hard boiled egg in half lengthwise. With a small spoon, carefully remove the yolk from each egg and put them in a medium size bowl. Use a fork to mash the yolks into the smallest pieces possible.
- To the bowl, add mayonnaise and whisk it together with the egg yolks until the mixture is smooth.
- Add cilantro, green onion, chopped nacho jalapenos, cumin, chili powder, pepper and salt to the egg mixture.
- Mix together. Give it a quick taste test to see if more salt is needed.
- Fill the hollowed out egg whites generously with the egg yolk mixture. There may be a couple egg whites leftover.
- Top each deviled egg with a slice of nacho jalapeno for garnish.
- Serve with a piece of lime so the juice can be squeezed on top of the egg right before eating.
- Store in the refrigerator.