Title: Mexican Slowboats
Categories: None
Yield: 1 servings

6 lg Eggs
2 Jalapenos or other favorite
-pepper; minced, or more
3 tb Mayonnaise
2 tb Sour cream
2 tb Finely chopped chives or
-green onions
1/2 ts Ground cumin
1/2 Lime; grated rind of, or
-dash of the juice
Salt and pepper to taste
3 tb 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.

Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Nov 5, 1999,
converted by MM_Buster v2.0l.