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Mexican Deviled Eggs Recipe

Mexican Deviled Eggs Recipe photo by Taste of Home

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With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. -Susan Klemm, Rhinelander, Wisconsin

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Mexican Deviled Eggs Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt to taste

Directions

Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt.
Stuff or pipe into egg whites. Serve immediately or chill until ready to serve. Yield: 8 servings.

Nutritional Facts 1 serving (2 each) equals 159 calories, 13 g fat (4 g saturated fat), 223 mg cholesterol, 178 mg sodium, 1 g carbohydrate, trace fiber, 8 g protein.

Originally published as Mexican Deviled Eggs in Taste of Home August/September 1995, p27

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Mexican Deviled Eggs

Mexican Deviled Eggs

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Reviewed on May. 05, 2009 by Debbi1023

I am married to a Mexican. I made these for Easter Dinner, that was celebrated with his side of the family, and they were a big hit. I will have to make more next time. Thanks we loved them.

Reviewed on Apr. 16, 2009 by EmPOWer

I found this recipe a few years ago and everytime we have a family get together, I am asked to bring the deviled eggs. Everyone absolutely loves them.

Reviewed on Mar. 22, 2009 by fountain33

I made these for a family dinner and they were a big hit. I absolutely love the flavor! Thanks for the recipe.

Reviewed on Feb. 05, 2009 by Andee43

Thanks for the recipe, Susan!!I've been making them "your" way for many years:-)

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