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Mexican Deviled Eggs
Yield: 12 servings
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2 large hard boiled eggs, peeled
/2 teaspoon salt
/4 cup mayonnaise (or salad dressing
jalapeno pepper, seeded and finely chopped
tablespoon ground cumin
tablespoon capers, finely chopped
red chile, ground
tablespoon prepared mustard
tablespoon fresh cilantro, snipped
Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks
with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the
egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.
Per Serving: 124 Cal (71% from Fat, 25% from Protein, 5% from Carb); 8 g Protein; 10 g Tot Fat; 2 g
Carb; 0 g Fiber; 36 mg Calcium; 1 mg Iron; 291 mg Sodium; 249 mg Cholesterol
Mexican Deviled Eggs
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