Mexican Deviled Eggs
6 large hard-boiled eggs, peeled
1/4 C. mayonnaise
1/2 t. ground cumin
1 T. capers, chopped
1 t. prepared mustard
1 to 2 t. minced jalapeno pepper
1/8 t. cayenne pepper
Salt to taste
Chopped cilantro for garnish
Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, jalapeno, cayenne and salt.
Fill the egg whites with the egg yolk mixture, heaping lightly. Garnish with cilantro.