Recipe: Deviled Eggs Puebla

Deviled Eggs Puebla: "Deviled Eggs Puebla - Puebla
makes 24 halves

12 hard-boiled, cooled and peeled eggs

2 to 3 cloves of garlic, very finely minced
about half a small yellow onion, very finely minced
1 green onion, finely minced including the green part
1/4 cup very finely minced fresh red pepper
about 1/2 teaspoon very finely minced hot chili (or to taste)
about 2 tablespoons very finely minced cilantro
1 teaspoon chili powder (or to taste)
juice and zest of one lemon
2/3 cup of mayonnaise (or enough to moistened all properly)

salt and fresh coarse ground black pepper to taste

Slice the eggs in half and remove the yolks to a bowl. Set the whites aside. Mash the yolks with a fork. Add the remaining ingredients and mix thoroughly. Adjust seasonings. Stuff the whites with this savory mixture. For special occasions you may top each egg with a slice of olive, a baby shrimp, a slice of pickled pepper, a clove of roasted garlic, a sliver of anchovy or sardine or a few capers. Garnish the plate with sprigs of fresh cilantro. These are a favorite party munchy.

From Geraldine Duncann,
Your Guide to Mexican Cuisine.