Rating: 3.5 stars
27 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1
Dawn Perry

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Credit: Levi Brown

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.

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  • Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, cumin, and ¼ teaspoon each salt and pepper.

  • Spoon the yolk mixture into the egg whites, top with the jalapeño, and sprinkle with the ground chipotle.

Nutrition Facts

148 calories; fat 13g; saturated fat 3g; cholesterol 215mg; sodium 278mg; protein 6g; carbohydrates 1g; sugars 1g; iron 1mg; calcium 27mg.
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