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Double Deviled Eggs recipe

Spiced up with jalapeno peppers, thereis something devilish about these eggs!

Recipe: Double Deviled Eggs

12 large eggs, hard-cooked and peeled
1/2 cup mayonnaise (reduced-calorie, if desired)
2 teaspoons Dijon-style mustard
1/2 teaspoon ground white pepper
2 jalapeno peppers, seeded and finely diced *
2 tablespoons sweet pickle relish
Fresh cilantro, for garnish

  • Halve the eggs lengthwise. Remove theyolks and in a small bowl mash them with the mayonnaise and mustard.Stir in the remaining ingredients. Taste for seasoning; addingsalt or pepper if desired.
  • Transfer yolk mixture to a quart-sizeself-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 andrefrigerate (up to one day).
  • Garnish eggs with fresh cilantro sprigsbefore serving.

    Makes 24 appetizers

    * Use rubber gloves when handling peppers

    Nutrition Facts: Calories 70 calories Protein4 grams Fat 4 grams Sodium 115 milligrams Cholesterol 125 milligramsSaturated Fat 1 grams Carbohydrates 3 grams Fiber 0 grams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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    Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

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