GREEN CHILI DEVILED EGGS

10 large Eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup (60 milliliters) Spicy Brown Mustard
3 Tablespoons Mayonnaise
1 teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Pepper Sauce
3 Tablespoons Fresh Cilantro Leaves, minced
1 Tablespoon Diced Green Chilies
1 to 3 Tablespoon Lemon Juice
Salt to taste
Pepper to taste

Remove egg yolks from the hard boiled eggs and place in a bowl.

Mash the egg yolks with a fork (you could also force the yolks through a sieve or
use a food processor with the plastic blade pulsing only then transfer to a bowl).
Stir in the mustard, the mayonnaise, the vinegar, the hot pepper sauce, the cilantro,
and green chilies. Stir in enough of the lemon juice to reach the desired consistency.

Add salt and pepper to taste. Spoon filling into the whites, mounding the filling. The
stuffed eggs may be made 6 hours ahead, covered and chilled. Garnish with fresh cilantro.