Salsa Deviled Eggs
Salsa Deviled Eggs Image

Salsa Deviled Eggs

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

12
servings
30 min
PREP TIME
30 min
TOTAL TIME

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

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

- 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 #2

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

Nutrition

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

Reviews

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  March 26, 2016

Try This

— says Jeff
Helpful?
  January 02, 2016

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

— says Angie
Helpful?
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