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-cooked large eggs
  • 1/2 cup salsa, divided
  • 2 tablespoons mayonnaise
  • 1 green onion, finely chopped
  • Dash each salt and pepper
  • 6 blue tortilla chips

Nutritional Facts

1 stuffed egg half: 69 calories, 5g fat (1g saturated fat), 93mg cholesterol, 104mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 1/4 cup 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. Serve with chips and remaining 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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