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Tortilla chips add crunch and pickled jalapeño add heats to these party-ready snacks.
6 eggs
5 tbsp mayonnaise
2 tbsp finely grated old cheddar cheese
1 1/2 tsp Dijon mustard
finely sliced pickled jalapeño
crushed blue corn tortilla chips
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
SCOOP yolks into a bowl then mash. Stir in mayo, cheddar and Dijon. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Top with pickled jalapeños and tortilla chips.
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
Excellent source of vitamin B12.
Preparation tips: