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Salsa Deviled Eggs

Salsa Deviled Eggs

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

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30 min
Prep Time
30 min
Total Time



6 large 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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

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

Tip #1

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Tip #2

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Tip #3

- 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.

Tip #4

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

Nutrition (1 serving (half an egg))

40 Calories
3 Fat (g)
95 Cholesterol (mg)
50 Sodium (mg)
1 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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For brunches, potlucks and picnics deviled eggs are a classic. But classic doesn’t have to mean boring. Dress them up with shrimp or bacon, or kick up the flavor with salsa or spice.

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