Double Deviled Eggsappetizers, eggs 12 large eggs, hard cooked 1 , peeled 1/2 cup mayonnaise may be reduced-calorie 2 teaspoon dijon-style mustard 1/2 teaspoon ground white pepper 2 jalapeno peppers 1 , seeded & finely diced 2 tablespoon sweet pickle relish 1 fresh cilantro, for garnish 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 |
