Gourmet Galley: Deviled or dyed, eggs fill the bill _lowres

Photo by CORINNE COOK -- Southwest Deviled Eggs, center row, flanked top and bottom by Curried Deviled Eggs

ADVOCATE-TESTED RECIPE

Southwest Deviled Eggs

Serves 6. Recipe is from McCormick.

6 hard-cooked eggs, peeled

¼ cup mayonnaise

¾ teaspoon ground mustard

¼ teaspoon seasoned salt

¼ teaspoon chili powder

¼ teaspoon cumin

1/8 teaspoon cayenne or to taste

2 tablespoons thinly sliced green onions for garnish

1. Slice eggs in half lengthwise. Remove yolks and place in small bowl. Mash yolks with fork or potato masher.

2. Stir in mayonnaise, ground mustard, seasoned salt, chili powder, cumin and cayenne. Stir until smooth and creamy.

3. Use pastry bag or spoon to fill egg white halves with yolk mixture.

4. Sprinkle with green onions.