Slim Southwest Deviled Eggs Recipe

Slim Southwest Deviled Eggs Recipe
Slim Southwest Deviled Eggs Recipe photo by Taste of Home
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Slim Southwest Deviled Eggs Recipe

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When you're in the mood for some good finger food, try any one of these variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 hard-boiled large eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon salsa
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Jalapeno pepper slices, optional

Directions

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa, chili powder, cumin, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with pepper slices. Chill until serving. Yield: 1 dozen.
Originally published as Slim Southwest Deviled Eggs in Healthy Cooking Annual Recipes Annual 2013, p20

Nutritional Facts

1 stuffed egg half: 40 calories, 3g fat (1g saturated fat), 70mg cholesterol, 91mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 6 hard-boiled large eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon salsa
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Jalapeno pepper slices, optional
  1. Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
  2. In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa, chili powder, cumin, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with pepper slices. Chill until serving. Yield: 1 dozen.
Originally published as Slim Southwest Deviled Eggs in Healthy Cooking Annual Recipes Annual 2013, p20

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