Salsa Deviled Eggs

Salsa Deviled Eggs
25
2 Reviews
Add a little salsa to ordinary deviled eggs and turn them into eggs Olé.
30 min
Prep Time
30 min
Total Time
12 servings

Ingredients

Eggs

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

Topping

2 teaspoons
Refrigerated fresh salsa
Chopped fresh cilantro, if desired

Directions

  1. Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
  2. Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  3. Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  4. Top each with about 1/2 teaspoon salsa; garnish with cilantro, if desired. Cover; refrigerate until serving time or up to 24 hours.

Recipe Tips

- 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.

Nutrition Facts (1 serving (half an egg))

Calories
40
Cholesterol
95mg
Carbohydrates
1g
Protein
3g
Fat
3g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

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Rating

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

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