- 8 large eggs
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 green onion, finely chopped
- 2 tablespoons finely chopped pickled jalapeno pepper OR dill pickle
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons hot pepper sauce
- 1 1/2 teaspoons ancho chile powder
- Arrange eggs in 2-quart saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let stand covered 15 minutes; drain. Cover eggs with cold water and let stand an additional 5 minutes; drain.
- Meanwhile, combine remaining ingredients in medium bowl with wire whisk. Season, if desired, with salt and black pepper.
- Peel eggs. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise mixture until smooth.
- Spoon mixture into egg whites. Sprinkle, if desired, with additional chili powder and top with cilantro.