Salsa Deviled Eggs

Salsa Deviled Eggs

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

30 min. prep time
12 servings
151 Rating



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


2 teaspoons Refrigerated fresh salsa
Chopped fresh cilantro, if desired


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

Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well. 

Spoon about 1 tablespoon egg yolk mixture into each egg white half.

Top each with about 1/2 teaspoon salsa; garnish with cilantro, if desired. Cover; refrigerate until serving time or up to 24 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.

Recipe Comments & Reviews

I will be making this recipe just as soon as I get back from purchasing items needed.. yummy

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