Back to Salsa Dipper Deviled Eggs

Print Options


Card Sizes

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-boiled large eggs
  • 1/4 cup salsa
  • 2 tablespoons mayonnaise
  • 1 green onion, finely chopped
  • Dash each salt and pepper
  • 12 tortilla chips
  • Additional tortilla chips and salsa, optional


  • 1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 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. If desired, serve with additional chips and salsa. Yield: 1 dozen.

Nutritional Facts

1 stuffed egg half: 79 calories, 5g fat (1g saturated fat), 93mg cholesterol, 93mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.

Reviews for Salsa Dipper Deviled Eggs

Sort By :

Average Rating
Reviewed Jul. 16, 2017

"I am a big fan of deviled eggs and these are delicious! I added a dash of cumin to the egg mixture and sprinkled the eggs with paprika. I omitted the tortilla chips since I was not serving them immediately. This is a super easy recipe and I will me making it often!"

Loading Image