Tex-Mex Deviled Eggs Yields 12 appetizers. 6 hardboiled eggs, peeled 1 tablespoon minced scallion 1 tablespoon chopped fresh cilantro 1 small jalapeño pepper, finely chopped 1/4 cup mayonnaise 1 teaspoon prepared mustard 1/4 cup shredded Cheddar cheese Chili powder Cut a small slice from the tips at both ends of the eggs to create a flat surface for them to stand upon. Slice each egg in half crosswise. Remove yolks; place in a small bowl and mash. Add scallion, cilantro, jalapeño pepper, mayonnaise, and mustard; blend well. Spoon about 1 tablespoon of the yolk mixture into each egg half. Top each with cheese; sprinkle with chili powder. Cover; store in the refrigerator.
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