Spices from the Southwest provide a flavor twist to an old traditional favorite. These deviled eggs are not just for picnics!
10m
PREP TIME
136
CALORIES
8
INGREDIENTS
Ingredients
Instructions
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Spices from the Southwest provide a flavor twist to an old traditional favorite. These deviled eggs are not just for picnics!
10m
PREP TIME
136
CALORIES
8
INGREDIENTS
Ingredients 6 (2 halves) Servings
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 3/4 teaspoon McCormick® Ground Mustard
- 1/4 teaspoon Lawry's® Seasoned Salt
- 1/4 teaspoon McCormick® Chili Powder
- 1/4 teaspoon McCormick® Ground Cumin
- 1/8 teaspoon McCormick® Ground Cayenne Red Pepper
- 2 tablespoons thinly sliced green onions
INSTRUCTIONS
- 1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2 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.
- 3 Refrigerate 1 hour or until ready to serve.
NUTRITION INFORMATION
(per Serving)
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Ingredients 6 (2 halves) Servings
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 3/4 teaspoon McCormick® Ground Mustard
- 1/4 teaspoon Lawry's® Seasoned Salt
- 1/4 teaspoon McCormick® Chili Powder
- 1/4 teaspoon McCormick® Ground Cumin
- 1/8 teaspoon McCormick® Ground Cayenne Red Pepper
- 2 tablespoons thinly sliced green onions
INSTRUCTIONS
- 1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2 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.
- 3 Refrigerate 1 hour or until ready to serve.
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