A zesty twist on the classic deviled eggs, featuring serrano chilies and a hint of cayenne for a delightful kick.
Carefully peel the hard-boiled eggs and slice them lengthwise into halves.
Use a sharp knife for clean cuts and rinse it under water between slices to prevent sticking.
Gently remove the yolks and place them in a mixing bowl, setting the whites aside.
Handle the whites gently to avoid tearing them.
Mash the yolks with a fork until smooth, then mix in the mayonnaise, garlic, serrano chili, lemon juice, mustard powder, cayenne powder, and salt.
Adjust the seasoning to taste, adding more cayenne for extra heat.
Spoon or pipe the yolk mixture back into the egg whites.
Use a piping bag for a neater presentation.
Sprinkle the filled eggs with smoked paprika and garnish with fresh cilantro.
For a vibrant look, use a combination of smoked paprika and finely chopped cilantro.
Arrange the deviled eggs on a serving platter and serve immediately.
Serve chilled for the best flavor and texture.
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