Jalapeno Deviled Eggs
6 large hard-boiled eggs, cooled and peeled
1 fresh jalapeno pepper, seeded and minced
3 tablespoons mayonnaise
2 teaspoons chopped cilantro
1 teaspoon Dijon mustard
1 teaspoon pickled jalapeno juice (or white wine vinegar)
Pinch of cayenne pepper
Salt and pepper to taste
1 fresh sliced jalapeno pepper, for garnish
Halve the eggs lengthwise.
Carefully remove yolks and place in a small bowl; mash yolks with the back of a fork.
Add jalapeno pepper, mayonnaise, cilantro, mustard, pickled jalapeno juice and cayenne pepper.
Season to taste with salt and black pepper.
Spoon mixture into hollowed out egg whites.
Garnish with fresh jalapeno slices.
Refrigerate for at least 1 hour before serving. Serves 6.