There is something devilish about these eggs! Spiced up with jalapeno peppers, these add a flavored kick to your.

12 eggs, hard cooked and peeled

1/2 cup mayonnaise (reduced-calorie, if desired)

2 teaspoons Dijon-style mustard

1/2 teaspoon ground white pepper

2 jalapeno peppers, seeded and finely diced *

2 tablespoons sweet pickle relish

Fresh cilantro, for garnish

1. Halve the eggs lengthwise.

2. Remove the yolks and in a small bowl mash them with the mayonnaise and mustard.

3. Stir in the remaining ingredients.

4. Taste for seasoning; adding salt or pepper if desired.

5. Transfer yolk mixture to a quart-size self-sealing plastic bag.

6. Snip off a small part of one corner, and use the bag to pipe the filling into the egg white halves.

7. Place eggs on a serving tray, cover and refrigerate (up to one day).

8. Garnish eggs with fresh cilantro sprigs.

Makes 12-16 servings

* Use rubber gloves when handling peppers

Recipe courtesy of the National Pork Board.

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