Jalapeno-Lime Deviled Eggs

Jalapeno-Lime Deviled Eggs 6 hard boiled eggs 1 1/2 tsp. fresh lime juice 1 T. minced fresh jalapeno {seeds & ribs removed} 1 T. minced fresh cilantro 1/4 tsp. salt 1/8 tsp. minced lime zest {plus extra zest for garnish} 1/4 c. mayonnaise Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl. Mash yolks with a fork until they resemble a sandy texture. Mash in lime juice, jalapeno, cilantro, salt, and lime zest until well combined. Add mayonnaise; stir until well combined and smooth. Place yolk mixture in a piping bag fitted with a large round tip *. Pipe yolk mixture into the cavity of each egg white. Garnish each deviled egg with lime zest and a small piece of jalapeno {for a spicy topping ~ be careful not to include seeds!} or a cilantro leaf {for a milder topping}. Refrigerate for two hours or overnight before serving to allow flavors to meld. * I use a disposable piping bag. A zip-top baggie can also be used ~ place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie. Or, simply use two spoons to spoon the yolk mixture into the egg whites. Note ~ If preparing in advance, be sure to sprinkle lime zest only on the yolk filling portion of the eggs as the zest will make green dots on the whites as the eggs sit.