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Mexican Slowboats
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    Mexican Slowboats

  • 6 large eggs
  • 2 or more jalapenos or other favorite pepper, minced
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons finely chopped chives or green onions
  • 1/2 teaspoon ground cumin
  • grated rind of 1/2 lime or dash of the juice
  • salt and pepper to taste
  • 3 tablespoons chopped fresh cilantro or parsley - divided
  • Boil the eggs, peel, and cut in half lengthwise. Remove the yolk, put in bowl with all the other ingredients. Using a fork, mash the yolks into the other ingredients. Spoon back into the hollowed out eggs. Sprinkle with remaining cilantro or parsley.

    From:   Chile Head Mailing List
    Posted By:   aundrah@mindspring.com
    Post Date:   Fri, 5 Nov 1999

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