Deviled Eggs Mexicana

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12 jumbo eggs [Hard Boiled]

4 Jalapeno peppers en escabeche, diced fine.

2 teaspoons liquid from the jar of peppers

1/4 cup finely chopped fresh dill or 1 tsp. dried

1 teaspoon green jalapeno Tabasco® sauce

2 tablespoons Miracle Whip®

1 teaspoon salt or to taste

1 teaspoon ground black pepper or to taste


Hard boil eggs and let cool. Peel the eggs and cut in half lengthwise.

Remove yolks and add the rest of the ingredients except paprika and process

by hand or food processor to a coarse paste. Fill a pastry bag with the yolk

mixture and extrude into the halves of egg whites. [This can be done by hand

with a fork or spoon]. Sprinkle the tops of the deviled eggs with paprika

and serve.

Serves 6-8

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