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Makes 12-16 servings
12 eggs, hard cooked and peeled
1/2 cup mayonnaise (reduced-calorie, if desired)
2 teaspoons Dijon-style mustard
1/2 teaspoon ground white pepper
2 jalapeno peppers, seeded and finely diced *
2 tablespoons sweet pickle relish
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-size self-sealing plastic bag.
Snip off a small part of one corner, and use the bag to pipe the filling into the egg white halves.
Place eggs on a serving tray, cover and refrigerate (up to one day).
Garnish eggs with fresh cilantro sprigs.
* Use rubber gloves when handling peppers
There is something devilish about these eggs!
Spiced up with jalapeno peppers, these add a flavored kick to your.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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