Mexican Slowboats

Mexican Slowboats - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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Latest Reviews

"Pretty good basic recipe. My changes make it much better" - sue k.

"Gourmet Sweet Potato Classic" - tinaclinkenbeard

"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting

"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - peg

"Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content." - lindasrecipes

"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1

Happy cooking...