Double Deviled Eggs

12 eggs, hard cooked and peeled
1/2 cup mayonnaise (reduced-calorie, if desired)
2 teaspoons Dijon-style mustard
1/2 teaspoon ground white pepper
2 jalapeno peppers, seeded and finely diced *
2 tablespoons sweet pickle relish
Fresh cilantro, for garnish

Halve the eggs lengthwise. Remove the yolks and in a small bowl mash them with the mayonnaise and mustard. Stir in the remaining ingredients. Taste for seasoning; adding salt or pepper if desired.

Transfer yolk mixture to a quart-size self-sealing plastic bag. Snip off a small part of one corner, and use the bag to pipe the filling into the egg white halves.

Place eggs on a serving tray, cover and refrigerate (up to one day). Garnish eggs with fresh cilantro sprigs.

* Use rubber gloves when handling peppers

Makes 12-16 servings
Source: National Pork Board