DOUBLE DEVILED EGGS

Ingredients

12 large eggs, hard cooked and peeled
1/2 cup mayonnaise
2 teaspoons Dijon-style mustard
1/2 teaspoon ground white pepper
2 jalapeno peppers, seeded and finely diced
2 tablespoons sweet pickle relish
Fresh cilantro for garnish

Preparation

Halve eggs lengthwise. Remove the yolks and in a small bowl mash them with the mayonnaise and mustard. Stir in the remaining ingredients. Taste for seasoning, adding salt or pepper if desired. Fill egg white halves with yolk mixture. Place eggs on serving tray, cover and refrigerate until serving (up to one day). Garnish eggs with fresh cilantro sprigs. Makes 12-16 servings.