Its JFI time again and lovely Nandita has chosen the red carpet for Chillies. May be because Chillies are an integral part of Indian cooking, I found it very difficult to choose any particular recipe. After much wavering I settled on Jalapenos and an appetiser I had been wanting to post for long. As usual I modified the recipe to suit my palate and it turned out great.
Without any delay I reveal Jalapeno Deviled Eggs. These make a wonderful appetiser and it surely gives a festive look to ordinary hard boiled eggs. Here is the recipe:
Jalapeno Deviled Eggs:
Hard Boiled Eggs – 3
Jalapenos – 8
Miracle Whip or Mayonnaise – 3 or 4 Tsps
Dijon Mustard – 1 Tsp
Cumin/Jeera Powder – 1/4 Tsp
Black Pepper – A pinch
Black Salt – A pinch
Salt – Acc. to taste
Oil – 2 Tsps
Deseed Jalapenos and grind to a fine paste without water. Heat a little oil in a small saucepan and add the ground jalapeno. Fry till moisture evaporates and the jalapeno is cooked. Add a little salt in the process.
Meanwhile cut the eggs lengthwise, scoop out the egg yolks and keep separately. Arrange the egg whites on a plate.
Mix the jalapenos with the egg yolks and mash till well blended. Next add the rest of the ingredients and mix well. Stuff the mixture back into the egg white halves. Sprinkle with minced coriander and serve.
You can vary the seasonings, adjust the number of jalapenos or can even substitute it with other chillies or black pepper. It’s totally up to you.