Mexican slowboats
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Eggs |
| 2 | Jalapenos or other favorite pepper; minced, or more | |
| 3 | tablespoons | Mayonnaise |
| 2 | tablespoons | Sour cream |
| 2 | tablespoons | Finely chopped chives or green onions |
| ½ | teaspoon | Ground cumin |
| ½ | Lime; grated rind of, or dash of the juice | |
| Salt and pepper to taste | ||
| 3 | tablespoons | Chopped fresh cilantro or parsley - divided |
Directions
Boil the eggs, peel, and cut in half lengthwise. Remove the yolk, put in bowl with all the other ingredients. Using a fork, mash the yolks into the other ingredients. Spoon back into the hollowed out eggs. Sprinkle with remaining cilantro or parsley.
Posted to CHILE-HEADS DIGEST by saundrah@... on Nov 5, 1999, converted by MM_Buster v2.0l.