Double deviled eggs
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Eggs, hard cooked |
| , peeled | ||
| ½ | cup | Mayonnaise may be reduced-calorie |
| 2 | teaspoons | Dijon-style mustard |
| ½ | teaspoon | Ground white pepper |
| 2 | Jalapeno peppers | |
| , seeded & finely diced | ||
| 2 | tablespoons | Sweet pickle relish |
| Fresh cilantro, for garnish | ||
Directions
Halve the eggs lengthwise. Remove the yolks and in a small bowl mash them with the mayonnaise and mustard. Stir in the remaining ingredients. Taste for seasoning; adding salt or pepper if desired.
Transfer yolk mixture to a quart-sized self-sealing plastic bag. Snip off a small part of one corner, and use the bag as a pastry bag to pipe the filling into the egg white halves. Place eggs on a serving tray, cover and refrigerate until serving (up to one day). Garnish eggs with fresh cilantro sprigs. Makes 12-16 servings. * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>