 | | Directions |
- Place the eggs in a pan and cover with water. Cook over medium high heat. Bring to a full boil and then allow them to boil for 10 minutes.
- Remove from the heat, pour off hot water and run cold water over the eggs. Cover with cold water and allow to stand for a few minutes until the eggs are cool enough to handle.
- Peel the shells off all the eggs and then cut the eggs in half lengthwise.
- Remove the yolk from the whites and place them in a bowl.
- Mash the yolks and then add the salad dressing, mustard, and chiles. Stir together until well blended.
- Season with salt and pepper to taste.
- Fill the center of the egg whites with the yolk mixture. Place the eggs in an airtight container and chill in the refrigerator for at least 2 hours.
- Place a cilantro leaf on each egg for garnish before serving if desired.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 24
|  | | Ingredients | | - | | 12 eggs |
| - | | 1/2 cup salad dressing |
| - | | 2 teaspoons prepared mustard |
| - | | 4 teaspoons finely chopped canned chipotle chiles |
| - | | salt and pepper to taste |
| - | | 24 fresh cilantro leaves |
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