Mexican Deviled Eggs

Ingredients:
● 6 large eggs
● 1 tablespoon mayonnaise
● 1 teaspoon Dijon mustard
● 1 teaspoon lime juice
● 1 teaspoon finely chopped pickled jalapeños
● 1 tablespoon chopped cilantro
● 1 tablespoon crumbled Cotija cheese
● Dash of hot sauce (optional)
● Salt and pepper to taste
● Smoked paprika or chili powder, for garnish
● Extra Cotija and cilantro for garnish

Directions:
1. Place the eggs in a saucepan and cover with cold water. Bring to a
boil over medium-high heat.
2. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
3. Drain and rinse the eggs under cold water or place in an ice bath to
stop the cooking.
4. Peel the eggs and slice them in half lengthwise. Carefully remove
yolks and place in a mixing bowl.
5. Mash the yolks with mayonnaise, mustard, lime juice, chopped
jalapeños, cilantro, Cotija cheese, hot sauce (if using), salt, and pepper until smooth.
6. Spoon or pipe the filling back into the egg whites.
7. Garnish with a sprinkle of smoked paprika or chili powder, additional Cotija, and fresh cilantro.
8. Serve chilled or at room temperature.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes