Texas Deviled Eggs

Texas Deviled Eggs

6 hardboiled eggs, peeled
1 T. minced scallion
1 T. chopped fresh cilantro
1 small jalapeño pepper, finely chopped
1/4 C. mayonnaise
1 tsp. prepared mustard
1/4 C. shredded Cheddar cheese
Chili powder

Cut a small slice from the tips at both ends of the eggs to create a flat surface for
them to stand upon. Slice each egg in half crosswise. Remove yolks; place in a
small bowl and mash. Add scallion, cilantro, jalapeño pepper, mayonnaise, and
mustard; blend well. Spoon about 1 tablespoon of the yolk mixture into each egg
half. Top each with cheese; sprinkle with chili powder. Cover; store in the
refrigerator.