Double Deviled Eggs

  • 12 large Eggs, hard cooked, peeled
  • 1/2 cup Mayonnaise may be reduced-calorie
  • 2 tsp Dijon-style mustard
  • 1/2 tsp Ground white pepper
  • 2 jalapeños peppers, seeded and finely diced
  • 2 Tbsp Sweet pickle relish
  • Fresh cilantro, for garnish image placeholder

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.

Servings: 12 to 16
Submitted by: Recipe Group Member

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