Mexican:

6 hard-cooked eggs
1/4 c. mayonnaise
2 tbsp. pickled jalapeno slices, minced
1 tbsp. prepared mustard
1/3 tsp. ground cumin
1/8 tsp. salt
chili powder and fresh parsley sprigs (garnishes)

Cut eggs in half lengthwise and carefully remove yolks. Mash egg yolks in a small bowl. Stir in mayonnaise and next 4 ingredients and blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish if desired. Chill.

Pecan-Stuffed:

6 hard-cooked eggs
1/4 c. mayonnaise
1 tsp. grated onion
1 tsp. white vinegar
1/2 tsp. chopped fresh parsley
1/2 tsp. dry mustard
1/8 tsp. salt
1/2 c. coarsely chopped pecans

Top with fresh parsley sprigs and sliced pimentos for festive presentation. Grating the onion will give filling a better texture. The secret to preventing a greenish ring around the yolk of hard-cooked eggs is not to overcook them. The best way to cook them is to place the eggs in a single layer in a saucepan and add enough water to cover 1-inch above the eggs. Bring to a boil; immediately cover with lid and remove from the heat. Let the eggs sit, covered, for 15 to 18 minutes. Pour off the water and immediately place the hard-cooked eggs under cold running water. To peel, start at the upper end, the air pocket gives you something to grip. Refrigerate hard-cooked eggs in their shells for up to 1 week.