Mexican
Deviled Eggs
2-oz.  Diced Green Chiles (1/2 of a 4oz
can)
2 tsp. Jalapeño juice from a 4oz or
12oz can of Nacho Sliced Jalapeños
1/3 cup
mayonnaise
1 Tbsp. chopped cilantro
8 whole hard-boiled eggs
1/2 tsp. oregano
1 tsp. paprika
Mix the mayonnaise with enough Jalapeño juice to
taste. Add the cilantro, oregano. Taste to correct seasonings. Don't make the
prepared sauce too thin. Cut the eggs along the length and remove the
hard-boiled yolks. In a bowl, mash the yolks with the jalapeño mayonnaise and
green chile. If you have a pastry bag, put the mixture in it, and squeeze the
mixture back into the hollows of the whites. Otherwise, use a spoon to fill
whites. Dust with paprika.
Cover and chill for up to 2 hours. Garnish with sprigs of cilantro. Remove from
the refrigerator and allow to come to near room temperature before serving.
Serves: 8
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