Green Chili Deviled Eggs


10 lg           Eggs, hard Boiled, peeled and cut in
half lengthwise
1/4 C (60ml)    Spicy Brown Mustard
3 T             Mayonnaise
1 tsp           Apple Cider Vinegar
1/4 tsp         Hot Pepper Sauce
3 T             Fresh Cilantro Leaves, minced
1 T             Diced Green Chilies
1 to 3 T        Lemon Juice
to taste        Salt
to taste        Pepper

Remove egg yolks from the hard boiled eggs and place
in a bowl.

Mash the egg yolks with a fork (you could also force
the yolks
through a sieve or use a food processor with the
plastic blade
pulsing only then transfer to a bowl).

Stir in the mustard, the mayonnaise, the vinegar, the
hot pepper
sauce, the cilantro, and green chilies.

Stir in enough of the lemon juice to reach the desired
consistency.

Add salt and pepper to taste.

Spoon filling into the whites, mounding the filling.

The stuffed eggs may be made 6 hours ahead, covered
and chilled.






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