Southwest Deviled Eggs

I'm sure all of you have noticed by now that my every day dishes are red Fiestaware by the Homer Laughlin company.  I adore it.  It's bright and fun and casual which pretty much describes our style of entertaining.  Mr. DD surprised me with the matching red flatware and serving pieces for Christmas, and his mom surprised me with the coordinating deviled egg platter!  I have a thing for cake stands and deviled egg platters.  Don't ask.  I think it's an addiction.  Since then, every opportunity I have to entertain, I've made some variation of deviled eggs because I've been dying to use my new egg plate.  And since it's no ordinary egg plate, I couldn't make ordinary deviled eggs.  And that's how Southwest Deviled Eggs were born.

Which came first?
The deviled egg or the deviled egg plate?
In this case...The deviled egg plate!

Southwest Deviled Eggs

6 hard-boiled eggs, cut in half lengthwise
1/4 cup mayonnaise
2-3 tablespoons minced pickled or fresh jalapeno
1 tablespoon prepared yellow mustard
1 tablespoon chopped fresh cilantro
1/8 teaspoon cumin
salt and pepper to taste
chile power for garnish
cilantro leaves for garnish

Remove yolks from center of halved eggs.  Mash in a bowl.  Stir in all remaining ingredients except chile powder and cilantro leaves.  Fill eggs with mixture using a spoon or piping bag.  Garnish half the eggs with chile powder and the other half with cilantro leaves. 

Prep Time:  Approximately 10 minutes     Cook Time:  10 minutes to boil eggs