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Salsa Dipper Deviled Eggs Recipe

Salsa Dipper Deviled Eggs Recipe

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. YIELD:12 servings


  • 6 hard-cooked large eggs
  • 1/3 cup salsa, divided
  • 2 tablespoons mayonnaise
  • 1 green onion, finely chopped
  • Dash each salt and pepper
  • 6 blue tortilla chips


  • 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; insert a star tip. Transfer egg yolk mixture into bag; pipe into egg whites. Refrigerate.
  • 2. Just before serving, break tortilla chips in half. Serve eggs with chips and remaining salsa. Yield: 1 dozen.

Nutritional Facts

1 stuffed egg half: 68 calories, 5g fat (1g saturated fat), 93mg cholesterol, 91mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.