Recipe for Alligator Eggs 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
36 lrg Jalapeno chilies, roasted
Peeled
1/2 lb Cooked, peeled and deveined
Minced
2 tsp Mayonnaise
2 tsp Prepared chilli sauce
2 tsp Minced capers
2 tsp Minced green onions
2 tsp Minced fresh parsley
1/2 tsp Dijon mustard
1/2 tsp Horseradish
1/4 tsp Paprika, salt & fresh ground
Oil
3/4 cup All purpose flour
3/4 cup Beer, room temp
2 x Eggs, room temp
3 tbl Minced green onions
2 tbl Vegetable oil
1/2 tbl Catsup
2 tsp Worcestershire sauce
1/2 tsp Fresh lemon juice
1/2 tsp Baking powder
1/2 tsp Salt
Instructions:
Instructions: Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper.

Spoon about 1 t into each chili (do not overstuff; chili should close).

Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.

Makes 36

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