Mexican Slowboats-28

Mexican Slowboats-28

• 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.