There is something devilish about these eggs! Spiced up with jalapeno peppers, these add a flavored kick to your.


  • 12 eggs (hard cooked and peeled)
  • 1/2 cup mayonnaise
  • 2 teaspoons dijon (style mustard)
  • 1/2 teaspoon ground white pepper
  • 2 jalapeno chiles (seeded and finely diced*)
  • 2 tablespoons sweet pickle relish
  • fresh cilantro (for garnish)


  1. 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-size self-sealing plastic bag. Snip off a small part of one corner, and use the bag to pipe the filling into the egg white halves. Place eggs on a serving tray, cover and refrigerate (up to one day). Garnish eggs with fresh cilantro sprigs.
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