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Makes 16 deviled eggs Deviled eggs are an American party classic. Growing up, I remember always seeing them at birthday parties, christenings and quinceañeras alongside a cross-cultural

buffet of pigs in blankets, albóndigas and tamales. While they may remind you of the suburbs, this version turns up the heat with a combination of fresh and pickled jalapeños and hot sauce.

INGREDIENTS * 1 tablespoon kosher salt * 8 large eggs * 3 tablespoons mayonnaise * 2 tablespoons sour cream * 2 teaspoons yellow mustard * 2 tablespoons finely diced pickled jalapeños * 2

tablespoons finely diced white onion * 1½ teaspoons fresh lime juice * ½ teaspoon ground cumin * Hot sauce, such as Cholula or Tapatío * 4 tablespoons finely chopped fresh cilantro * Salt

and freshly ground black pepper * 1 tablespoon finely diced fresh jalapeño * Chipotle chile powder DIRECTIONS Fill a large bowl with ice and water (you’ll use this to stop your eggs from

overcooking). In a medium pot, bring 4 cups of water and the kosher salt to a boil. Using a spoon, carefully lower the eggs to the bottom of the pot. Reduce the heat to a simmer and cook the

eggs for 10 minutes. Transfer the eggs to the ice water bath to cool down, about 5 minutes. Once they’re cool enough to handle, peel the eggs. In a medium bowl, combine the mayonnaise, sour

cream, mustard, pickled jalapeños, onion, lime juice, cumin, 2 dashes of hot sauce and 2 tablespoons of the cilantro. Season with salt and black pepper to taste. Carefully cut the eggs in

half lengthwise. Scoop out the yolks, add them to the mayonnaise mixture and place the whites, cut side up, on a plate. Using a fork, mash the cooked yolks into the mayonnaise mixture.

Season with more salt and pepper. Fill the egg halves with the yolk mixture. Top the eggs with the diced fresh jalapeño, sprinkle with chipotle powder, hit each egg with a dash of hot sauce,

and garnish with the remaining 2 tablespoons cilantro. COOK WITH DANNY Clarkson Potter, a division of Penguin Random House, LLC. Two more recipes from _Trejo’s Cantina_ for AARP members to

try: QUESO FUNDIDO Topped with spicy-savory chorizo and served with crunchy tortilla chips, this is a knockout-delicious appetizer. LAVENDER PALOMA This recipe combines tequila and mezcal in

equal parts, which allows for the subtle flavors of the lavender to not be overwhelmed. READ ABOUT DANNY TREJO'S COOKBOOK, _TREJO'S CANTINA_.