Like a fiesta for your mouth, these fun salsa-topped eggs make any gathering feel like a party!—Peggy Woodward, Shullsburg, Wisconsin
- 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
- 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.
- Just before serving, break tortilla chips in half. Serve 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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