By Liliana Moyano for Shine Latina
Latin deviled eggs with cilantro and jalapeno Even if deviled eggs are your favorite dish, having to peel so many hard-boiled eggs perfectly might make preparing deviled eggs your least-favorite cooking task.
My trick is to remove the eggs from the fridge and leave them out at room temperature before placing them in boiling water. To avoid cracking the shells, lower them into the pot with a spoon.
For an important gathering recently, I spiced up a traditional recipe that I loved: I used table cream, mustard, mayo and cilantro to the egg mix and topped the yellow filling with minced jalapeno, for a little kick. Try my new recipe below:
Placing the eggs in water with a spoon to avoid breaking themIngredients
(20 deviled eggs)
4 cups water
10 white large eggs, organic
2 tbsp. mayo
1 tsp. mustard
2 tbsp. table cream
2 oz. cilantro, chopped
½ tsp. salt
6 jalapenos, minced
Try this dish as a precourse to my plantain lasagna.
Boil the water in a deep pot at medium-high heat. Place each egg in the water carefully using a spoon, and cook for 15 minutes.
Remove the eggs from the boiling water and rinse them with cold water. Leave the eggs in cold water and peel them carefully.
Using a sharp knife, cut the eggs in half and remove the cooked yolk. Place the yolks in a deep bowl and add the mayo, mustard, table cream, cilantro and salt. Mix well with a fork. Fill the egg-white halves with the mix and decorate with minced jalapeno.
egg yolks with mayo, table cream, cilnatro, and mustard ready to mix.
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