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Ingredients
- 12 hard cooked eggs
- 1/2 c mayonnaise
- 3 chipolte peppers in adobo sauce, finely chopped
- 1 T capers, drained
- 1 T stone ground mustard
- 1/4 t salt
- 1/4 t white pepper
- Minced fresh parsley
Details
Preparation
Step 1
Peel eggs & cut in half lengthwise. Remove yolks; set whites aside. In sm bowl mash yolks. Add mayo, chipolte peppers, capers, mustard, salt & white pepper; mix well. Stuff or pipe into egg whites. Refridgerate until serving. Sprinkle with cilantro.
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