Salsa Deviled Eggs Recipe
Salsa Deviled Eggs Recipe photo by Eggland's Best®
Publisher Photo
Publisher Photo
Add a little salsa to your ordinary deviled eggs and turn them into eggs Ole! Recipe provided by Eggland's Best®.
MAKES:
12 servings
TOTAL TIME:
Prep: 30min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30min.

Ingredients

  • Eggs
  • 6 Eggland's Best Hard-Cooked Peeled Eggs
  • 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

Directions

Cut eggs in half lengthwise.
Remove egg yolks; place yolks into bowl.
Place egg whites aside.
Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
Spoon about 1 tablespoon egg yolk mixture into each egg white half.
Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
Cover and refrigerate until serving time or up to 24 hours. Yield: 12 servings
Originally published as Salsa Deviled Eggs in Eggland's Best 2015

  • Eggs
  • 6 Eggland's Best Hard-Cooked Peeled Eggs
  • 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
  1. Cut eggs in half lengthwise.
  2. Remove egg yolks; place yolks into bowl.
  3. Place egg whites aside.
  4. Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  5. Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  6. Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  7. Cover and refrigerate until serving time or up to 24 hours. Yield: 12 servings
Originally published as Salsa Deviled Eggs in Eggland's Best 2015

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