Mexican Deviled Eggs

If you can't get the small capers, use the large, but chop them. 

• 12 hard boiled eggs
• 1/4 cup mayonnaise
• 1/2 tablespoon cumin, ground
• 1 tablespoon small capers
• 1/2 tablespoon mustard
• Salt to taste
• 1 Jalapeno pepper; seeded and minced
• 1/4 cup cilantro, roughly chopped

Slice eggs lengthwise into halves. Carefully remove the yolks and mash with a  fork. Mix yolks with mayonnaise, cumin, capers, mustard, salt and jalapeno pepper. Blend well.  Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with the cilantro.

Serves: 12

Contributor: Marita Portero

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