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Alligator Eggs

• 36 large Jalapeno Chilies, roasted and peeled
• 2 teaspoon Mayonnaise
• 2 teaspoon Chili Sauce
• 2 teaspoon Minced Capers
• 2 teaspoons Finely Minced Green Onions
• 2 teaspoons Finely Minced Fresh Parsley
• 1/2 teaspoon Dijon Mustard
• 1/2 teaspoon Horseradish
• to taste Salt
• to taste Fresh Ground Pepper
• 1/4 teaspoon Paprika
• enough Peanut Oil
• 2 cups Flour
• 3/4 Cup Beer, or a little more at room temp
• 2 Eggs, beaten
• 2 Tablespoons Vegetable Oil
• 1 1/2 Tablespoon Ketchup
• 2 teaspoon Worcestershire Sauce
• 1 1/2 teaspoon Fresh Lemon Juice
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Cayenne Pepper

Instructions:
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each roasted Jalapeno. Scrape out seeds being careful not tear stems. Rinse out chilies and drain on towels.
In a bowl, mix together the mayonnaise, chili sauce, minced capers, minced green onions, minced fresh parsley, Dijon mustard, horseradish, salt and pepper.
Spoon the mayonnaise mixture into each chili. Be careful not over stuff, the chili should close.
Arrange chilies on baking sheet. Refrigerate for about 30 minutes.
Heat 3/4 inch peanut oil in heavy large skillet.
In a bowl, mix together the flour, beer, eggs, ketchup, vegetable oil, Worcestershire sauce, lemon juice, baking powder, salt, cayenne pepper.
Dredge each Jalapeno in the beer batter 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 enjoy.