Holiday Recipe: Mexican Deviled Eggs

[ChileAddict]

Here's a treat for a spicy appetizer:
Mexican Deviled Eggs

1/3 cup mayonaise
2 tsp Hatch Jalapeno Juice
1 TBS chopped cilantro
2 oz. Hatche Diced Chiles
8 Hard Boiled Eggs
1/2 tsp Oregano
1 tsp Paprika

Mix Mayo with enough jalapeno juice to taste. Add cilantro & Oregano.
Taste to correct seasoning. Don't make the prepared sauce too thin. Cut
the eggs along the length and remove the hard-boiled yolk.

In a bowl, mash the yolks with the jalapeno mayonnaise mix & green
chile. If you have a pastry bag, put in the mixture and squeeze it into
the hollows of the egg whites. Otherwise, use a spoon to fill. Dust
with paprika, cover and chill for 2 hours. Garnish with sprigs of
Cilantro. Remove from the refridgerator and allow to come to room
temperature before serving.

Serves 8

>From Page 16 of the HATCH CHILE COOKBOOK

Find ingredients here:
JALAPENO JUICE:
http://newmexicanconnection.com/catalog/product_info.php?products_id=108
CHOPPED CHILES:
http://newmexicanconnection.com/catalog/product_info.php?products_id=43