Deviled Eggs with Serrano Chile
1/4 cup mayonnaise
1 serrano chile, seeded and minced
3 grape tomatoes, seeded and diced finely with skin
2 tablespoons minced fresh cilantro
1 tablespoon balsamic vinegar
a squirt of fresh lemon juice, about a teaspoon
6 hard-boiled eggs
Combine all the ingredients, except the eggs, in a bowl. Set aside.
Carefully peel the eggs, without scratching the whites. Slice each egg lengthwise and toss the yolks into the bowl with all the other ingredients. Arrange the whites on a platter.
Mix the contents of the bowl well by mashing them together with a fork; add salt to taste. Using a spoon, put a bit of the yolk mixture back into each of the whites and serve them on a platter at room temperature.
You can sprinkle the tops of the eggs with spices- I like using sumac, za'atar and smoked paprika.