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Salsa Deviled Eggs
This recipe is presented by Eggland’s Best. Salt, pepper, mayonnaise, and paprika don’t always cut it when it comes to deviled eggs. Using fresh, refrigerated salsa gives the egg yolk filling a zesty zing that makes this picnic staple more exciting. If you’re not making your own salsa, look for fresh, pre-made salsa in your grocery store’s deli section. Mild, medium, or hot: It’s your choice. And sour cream lends a more Southwestern-style creaminess.
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Ingredients
number of servings
1
- 6 eggland's best hard-cooked peeled eggs
- 3 tablespoon fresh salsa, drained, if necessary
- 1 tablespoon sour cream
- 2 teaspoon fresh salsa, refrigerated
- fresh cilantro, if desired, chopped
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Directions
30 min.
1. Step
Cut the eggs in half lengthwise.
2. Step
Remove the egg yolks; place the yolks into a bowl.
3. Step
Place the egg whites aside.
4. Step
Mash the yolks with a fork. Add 3 tablespoons of salsa and sour cream; mix well.
5. Step
Spoon about 1 tablespoon of egg yolk mixture into each egg white half.
6. Step
Top each egg with about a 1/2 teaspoon salsa and garnish with cilantro, if desired.
7. Step
Cover and refrigerate the eggs until serving time or up to 24 hours.
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