| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Appetizer, Egg |
24 |
Servings |
INGREDIENTS
| 12 |
lg |
Eggs, hard cooked |
|
|
, peeled |
| 1/2 |
c |
Mayonnaise may be reduced-calorie |
| 2 |
ts |
Dijon-style mustard |
| 1/2 |
ts |
Ground white pepper |
| 2 |
|
Jalapeno peppers |
|
|
, seeded & finely diced |
| 2 |
tb |
Sweet pickle relish |
|
|
Fresh cilantro, for garnish |
INSTRUCTIONS
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. Makes 12-16
servings. * COOKFDN brings you this recipe with the kind permission of: *
National Pork Producers Council <pork@nppc.org> http://www.nppc.org
Posted to MM-Recipes Digest V4 #118 by Walt Gray <waltgray@mnsinc.com> on
Apr 27, 1997
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