- 6 hard-cooked eggs
- 1/3 cup salsa, divided
- 2 tablespoons mayonnaise
- 1 green onion, finely chopped
- Dash each salt and pepper
- 6 blue tortilla chips
- 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. Stuff or pipe into egg whites. Refrigerate until serving.
- Just before serving, break tortilla chips in half. Garnish eggs 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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