Recipe - Double Deviled Eggs

12 lg Eggs, hard cooked
, peeled
One half cup Mayonnaise
may be reducedcalorie
2 teaspoon Dijonstyle mustard
One half teaspoon Ground white pepper
2 Jalapeno peppers
, seeded & finely minced
2 tablespoon Sweet pickle relish
Fresh cilantro, for garnish

Halve the eggs lengthwise. Remove the yolks and in a small bowl mash them
with the mayonnaise and mustard. Stir in the remaining ingredients. Taste
for seasoning; adding salt or pepper if desired. Transfer yolk mixture to a
quartsized selfsealing plastic bag. Snip off a small part of one corner,
and use the bag as a pastry bag to pipe the filling into the egg white
halves. Place eggs on a serving tray, cover and refrigerate until serving
(up to one day). Garnish eggs with fresh cilantro sprigs. Makes 1216
servings. * COOKFDN brings you this recipe with the kind permission of: *
National Pork Producers Council pork@nppc.org http://www.nppc.org
Posted to MMRecipes Digest V4 #118 by Walt Gray waltgray@mnsinc.com on
Apr 27, 1997