Cilantro Jalapeno Deviled Eggs

This is my husband's favorite deviled egg recipe.  The original version was from a cilantro cookbook, although we've tweaked it  a bit.

Cilantro Jalapeño Deviled Eggs
12 eggs, hardboiled, peeled and halved
1/2 cup Cilantro Aioli (recipe follows)
Salt
24 small springs of cilantro

Transfer yolks to a bowl and mash with Cilantro Aioli, adding salt to taste. Using a spoon, melon baller, or pastry bag, fill egg white halves with yolk mixture. Garnish with spring of cilantro before serving.

Cilantro Aioli
1 cup mayonnaise
1 clove garlic
2 tablespoons chopped cilantro leaves (or a good handful unchopped)
1/4 cup lime juice
1 jalapeño

In food processor, combine mayonnaise, garlic, cilantro, lime juice, and jalapeño. Pulse to blend until fairly smooth. Add salt to taste.

Makes a little over 1 cup. You can mix sour cream with leftover aioli to make a terrific sauce for tacos.