Spicy Deviled Eggs

My grandmother often referred to deviled eggs as "picnic eggs" as she often took them as her special dish to picnics and potlucks. I loved her deviled eggs and while her recipe was a bit different than the one I share here today I believe that you will love the yummy spiced up version here as well.

1 dozen large eggs, hard-cooked and peeled
6 tablespoons mayonnaise
2 to 4 Tbsp. pickled sliced jalapeño peppers, minced
1 tablespoon mustard
1/2 teaspoon cumin
1/8 teaspoon salt
Garnish: chopped fresh cilantro

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
Note: The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.

Edie Bullard, Detroit, Michigan, Southern Living

JUNE 2007