I had to try out this deviled egg recipe I found in the Real Simple May magazine issue. They had variations listed with wasabi, crab, and jalapeno options. I love mexican style foods so I decided to give the cumin and jalapeno ones a try. They were really quite tasty. I can’t say I would want them every time I make deviled eggs; but for a great dish to go along with something on the southwestern side these would be perfect. I made a few subtle changes to the recipe; here’s my version.
Hard cook eggs as desired. I like to cover mine with cool water; bring to boil over medium high heat and reduce to a very low simmer for 15 minutes. Cool thoroughly.
Peel eggs, slice in half, and remove yolk. In small bowl combine egg yolk, mayonnaise, Dijon mustard, lemon juice, pepper, and cumin. Spoon mixture back into egg whites and sprinkle with diced jalapeno and chipotle pepper. Refrigerate until ready to serve.
I’d mentioned yesterday that I had made my own chili powder after unexpectedly running out one day. I really enjoy my combination ~ of course the results will only be as good as the ingredients you use so don’t expect fantastic chili powder if you use the old cumin that came in the spice rack you got when you married years ago! I used Penzeys and Marion Kay spices for the most part but what ever your favorite trusted brands are will work perfectly. Go with the flavors you enjoy!
Chipotle Pepper ~ ground
Cayenne Pepper ~ ground
Cumin Seed ~ crushed with mortar and pestle
Crushed Red Pepper ~ flakes
I used equal amounts of all 7 ingredients. I began by crushing my cumin then adding the other bulkier spices (crushed red, mexican oregano) mashing and stirring everything together with my pestle. Adjust to your tastes. If you don’t care for garlic or cumin as much adjust the amounts to suit your desire or choose a different pepper than chipotle if you prefer!