A spicy new kick to traditional deviled eggs!

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Name: Southwestern Deviled Eggs
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 12 Eggs hard-boiled and peeled; 2/3 cup mayonnaise (reduced fat); 3 tbsp yellow prepared mustard; 2 tbsp Dijon mustard; 1/4 - 1/2 cup pickled jalapenos diced, juice reserved; 1/2 tsp vinegar optional; salt & pepper to taste; garlic powder to taste; paprika optional; adobo powder optional

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INGREDIENTS

12 Eggs ; hard-boiled and peeled
2/3 cup mayonnaise ; (reduced fat)
3 tbsp yellow prepared mustard
2 tbsp Dijon mustard
1/4 - 1/2 cup pickled jalapenos ; diced, juice reserved
1/2 tsp vinegar ; optional
salt & pepper ; to taste
garlic powder ; to taste
paprika ; optional
adobo powder ; optional

Servings

INSTRUCTIONS

Hard boil one dozen eggs until done. Cool, peel, and cut in half, scooping out the yolks into a separate bowl.

Mash hard-boiled yokes until they resemble bread crumbs. Add mayo, yellow mustard, and Dijon until the yolk mixture is smooth and creamy. If necessary, add more or less mayo/mustard(s) to taste (keep in mind the Dijon has a spicier kick than plain mustard).

Stir in diced jalapenos, vinegar (if preferred), salt, pepper, and garlic powder to the yolk mixture. Taste to see if it is spicy enough. If not, add a little juice at a time from the jalapenos.

Spoon yolks back into egg white halves. Sprinkle with dash a paprika or, for a smokier finish, adobo powder. Serve cold and keep refrigerated.

NOTES

I prefer more mustard to mayo flavor, so feel free to season that way you would normally make traditional deviled eggs!

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Southwestern Deviled Eggs

12  Eggs hard-boiled and peeled
2/3 cup mayonnaise (reduced fat)
3  tbsp yellow prepared mustard 
2 tbsp Dijon mustard 
1/4 - 1/2 cup pickled jalapenos diced, juice reserved
1/2 tsp vinegar optional
  salt & pepper to taste
  garlic powder to taste
  paprika optional
  adobo powder optional

Hard boil one dozen eggs until done. Cool, peel, and cut in half, scooping out the yolks into a separate bowl.

Stir in diced jalapenos, vinegar (if preferred), salt, pepper, and garlic powder to the yolk mixture. Taste to see if it is spicy enough. If not, add a little juice at a time from the jalapenos.

Spoon yolks back into egg white halves. Sprinkle with dash a paprika or, for a smokier finish, adobo powder. Serve cold and keep refrigerated.

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 24 Servings

Calories: 60
Calories from Fat: 41 (68%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.5g
Cholesterol 94.8mg		29 %
Sodium 121mg		4 %
Potassium 36mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.9g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 60

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