Salsa Deviled Eggs
Add a little salsa to ordinary deviled eggs and turn them into eggs Olé.
30 min.prep time
3 tablespoons fresh salsa or chunky salsa, drained, if necessary
1 tablespoon sour cream
Refrigerated fresh salsa
Chopped fresh cilantro, if desired
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.
- 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.