What’s Cooking in Gail’s Kitchen? Food for Sharing: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.
XANTHOUS DEVILED EGGS
6 hard boiled eggs, cooled and peeled
1 tablespoon pickled jalapeño peppers, minced
3 tablespoons mayonnaise
2 teaspoons cilantro, chopped
1 teaspoon Dijon mustard
1 teaspoon pickled jalapeño juice or white vinegar
1/2 teaspoon caper liquid (optional)
Pinch of Cajun seasoning
Pinch of sugar
1 fresh jalapeño pepper, slices for garnish
Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.