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Huevos Diablos

Name: Huevos Diablos
Prep time: 30 min
Total time: 30 min
Yield: 2 dozen.
Cuisine: North America, Mexican
Ingredients: 12 hard-boiled large eggs; 6 tablespoons minced fresh cilantro, divided; 6 tablespoons mayonnaise; 2 green onions, thinly sliced; 1/4 cup sour cream; 1 jalapeno pepper, seeded and minced; 1-1/2 teaspoons grated lime zest; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2 dozen

You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. —Linda Ross, Williamsport, Pennsylvania

Huevos Diablos Recipe photo by Taste of Home

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Ingredients

12 hard-boiled large eggs
6 tablespoons minced fresh cilantro, divided
6 tablespoons mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime zest, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed egg half: 70 calories, 6g fat (1g saturated fat), 109mg cholesterol, 76mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.