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Tex-Mex Deviled Eggs



  • 6 hardboiled eggs, peeled
  • 1 tablespoon minced scallion
  • 1 tablespoon chopped fresh cilantro
  • 1 small jalapeno pepper, finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1/4 cup shredded Cheddar cheese
  • Chili powder
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  1. Cut a small slice from the tips at both ends of the eggs to create a flat surface for them to stand upon. Slice each egg in half crosswise. Remove yolks; place in a small bowl and mash.
  2. Add scallion, cilantro, jalapeno pepper, mayonnaise, and mustard; blend well.
  3. Spoon about 1 tablespoon of the yolk mixture into each egg half. Top each with cheese; sprinkle with chili powder.
  4. Cover; store in the refrigerator.

Yield: 12 appetizers


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