Jalapeno Deviled Eggs

Japaleno Deviled Eggs from The New Southern-Latino Table by Sandra A. Gutierrez

Jalapeño Deviled Eggs

Serves 6.

Ingredients

• 6 eggs
• 1/2 cup mayonnaise
• 2 teaspoons finely chopped yellow onion
• 2 teaspoons finely chopped jalapeños (seeded and deveined if less heat
• is desired)
• 2 teaspoons finely chopped cilantro (leaves and tender stems)
• 1 teaspoon finely chopped flat-leaf parsley (leaves and tender stems)
• 1 teaspoon yellow mustard
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Smoked Spanish paprika (optional, for garnish)
• curly or flat-leaf parsley (for garnish)

Place the eggs in a medium pan and cover with cold water. Set the pan over high heat and bring to a rolling boil. As soon as the water comes to a boil, cover the pan and turn off the heat. Let the eggs cook for 12 minutes. Plunge the eggs into iced water to stop the cooking process.

Once the eggs are chilled, peel off the shells. Halve each egg lengthwise; scoop out the yolk into a small bowl, and set the egg whites on a plate lined with paper towels.

Using a fork, mash the egg yolks into a paste; add the mayonnaise, onions, jalapeños, cilantro, parsley, mustard, salt, and pepper and stir together well. (If not serving immediately, cover the egg whites and the filling separately with plastic wrap and store in the refrigerator for up to 6 hours.)

Using a spoon (or a pastry bag), fill the egg white cavities with the egg yolk mixture (about 1 tablespoon). Chill them, loosely covered, until ready to serve (but no longer than 2 hours). When ready to serve, sprinkle the eggs with smoked paprika and garnish with parsley.