Spices from the Southwest provide a flavor twist to an old traditional favorite. These deviled eggs are not just for picnics!
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, seasoned salt, chili powder, cumin and ground red pepper until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with green onions.
Refrigerate 1 hour or until ready to serve.
To hard cook eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 12 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.