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Sympathy for the Deviled Eggs

Source of Recipe


From "A Taste of Murder" by Jo Grosman






List of Ingredients



• 12 large eggs, hard-boiled and peeled
  
• 1/4 cup mayonnaise
  
• 1 Tbsp ground cumin
  
• 1 Tbsp Dijon mustard
  
• 1/2 tsp salt
  
• 1 jalapeno pepper, seeded and finely chopped
  
• Red chiles, ground
  
• Fresh cilantro, snipped
  






Instructions



1. The first step may be performed with a dagger. Cut the eggs in half lengthwise. Next, using the finesse of a cat burglar, ease out the yolks and reserve the whites.
   
   
2. In a medium bowl, mash the yolks mercilessly with a fork, mixing in the mayonnaise, cumin, mustard, salt and the jalapeno pepper. Clean getaway? Not yet. First, fill the egg whites with the egg yolk mixture, heaping ever so lightly. Then hide the clues: Sprinkle with red ground chiles and garnish with the snipped cilantro.
   
   Serves 12 modestly hungry accomplices.
   
   






Final Comments


TIP: Presentation can elevate the humble egg to gourmet status. Place several dozen eggs on your most beautiful platter and create a lovely border all around with full sprigs of fresh cilantro. Make plenty. One should never underestimate the attraction of a great deviled egg.