Mexican Deviled Eggs

Mexican Deviled Eggs
6 large hard cooked eggs, peeled
1/4 cup mayonnaise
2 T. pickled jalapeno slices, minced
1 T. prepared mustard
1/4 t. ground cumin
1/8 t. salt
Chili powder, fresh parsley sprigs for garnish
Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks in a small bowl. Stir in mayonnaise and next 4 ingredients. Blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish if desired. Makes 1 dozen.
Source: Southern Living
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Category:Cathy's Recipes