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
- 8 hard-cooked eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup salsa
- 2 tablespoons sliced green onions
- 1 tablespoon sour cream
- Salt to taste
- 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.
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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