Salsa Deviled Eggs

Salsa Deviled Eggs

Add a little salsa to ordinary deviled eggs and turn them into eggs Olé.

30 min.prep time 8:30total time
12 servings
0 0 Ratings

Ingredients

Eggs

6 Land O Lakes® All-Natural Eggs, hard-cooked, peeled, cooled
3 tablespoons fresh salsa or chunky salsa, drained, if necessary
1 tablespoon sour cream

Topping

Refrigerated fresh salsa
Chopped fresh cilantro, if desired

Directions

Cut eggs in half lengthwise. Remove egg yolks; place yolks into small bowl. Place egg whites into low rimmed bowl; set aside.

Mash yolks with fork until smooth. Stir in 3 tablespoons salsa and sour cream. Spoon egg yolk mixture evenly into each egg white shell. 

Top each egg with about 1/2 teaspoon salsa; garnish with cilantro, if desired. Cover; refrigerate up to 8 hours.

Recipe Tip

- Place mixture into large resealable plastic food bag. Cut 1 corner off bag making 1/4 inch opening. Squeeze and pipe filling into each egg white shell.

- For extra spicy deviled eggs, use hot salsa or add 1 teaspoon finely chopped jalapeño peppers to egg yolk mixture.

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Nutrition Facts (1 serving)

Calories: 40

Fat: 3g

Cholesterol: 95mg

Sodium: 50mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 3g

Recipe #15483©2012Land O'Lakes, Inc.

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