Jalapeño Deviled Eggs
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Dijon mustard||1 Tablespoon|
|Finely chopped pickled jalapeno peppers||1 Tablespoon|
Makes 24 eggs
Cover the eggs with about 1 inch of cold water in a large saucepan. Bring the water to a boil over high heat. When the water boils, turn the heat off and let the eggs sit for 10 minutes. Submerge the eggs under cold water. Peel the eggs while holding them in running cold water. Slice the eggs in half lengthwise.
Remove the yolks from the eggs and place in a medium mixing bowl. Using a whisk, combine the yolks, mayonnaise, mustard, peppers, and salt.
Carefully spoon the yolk mixture back into the egg whites.
This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit www.rebeccalangcooks.com.