Salsa Dipper Deviled Eggs Recipe
Salsa Dipper Deviled Eggs Recipe photo by Taste of Home
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Salsa Dipper Deviled Eggs Recipe

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Like a fiesta for your mouth, these fun salsa-topped eggs make any gathering feel like a party!—Peggy Woodward, Shullsburg, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 6 hard-boiled large eggs
  • 1/4 cup salsa
  • 2 tablespoons mayonnaise
  • 1 green onion, finely chopped
  • Dash each salt and pepper
  • 12 tortilla chips
  • Additional tortilla chips and salsa, optional

Nutritional Facts

1 stuffed egg half: 79 calories, 5g fat (1g saturated fat), 93mg cholesterol, 93mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add salsa, mayonnaise, onion, salt and pepper; mix well. Spoon into egg whites, or cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer egg yolk mixture into bag; pipe into egg whites. Refrigerate.
  2. Just before serving, place a tortilla chip in each egg half. If desired, serve with additional chips and salsa. Yield: 1 dozen.
Originally published as Salsa Dipper Deviled Eggs in Simple & Delicious April/May 2012, p12

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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