SALSA DEVILED EGGS RECIPE | LAND O’LAKES
Add a little salsa to ordinary deviled eggs and turn them into eggs Olé.
Provided by Land O'Lakes
Categories Egg Egg Deviled egg Snack Appetizer Breakfast and Brunch
Total Time 0 minutes
Prep Time 30 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
- Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
- Spoon about 1 tablespoon egg yolk mixture into each egg white half.
- Top each with about 1/2 teaspoon salsa; garnish with cilantro, if desired. Cover; refrigerate until serving time or up to 24 hours.
Nutrition Facts : Calories 40 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 1 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 3 grams
MEXI SALSA DEVILED EGGS RECIPE - FOOD.COM
I have made these many times, they are so good! ---start with the amounts listed and add in more to suit taste. If you don't have a food processor you can use a hand mixer to mix the yolks. Plan ahead the prepared eggs must chill for at least 4 hours before serving to blend flavors. I boil 14 or 15 eggs as I like to have more yolk filling, but you can use just 12 eggs if desired. You will *love* these I promise!
Total Time 25 minutes
Prep Time 25 minutes
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
- Using a sharp knife slice the hard-boiled eggs in half.
- Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
- Place the 24 egg whites halves on a plate or serving platter.
- Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
- Add in seasoned salt and pepper to taste, and process again.
- Transfer the mixture to a bowl.
- Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
- Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
- Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
- Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.
Nutrition Facts : Calories 70.9, FatContent 5, SaturatedFatContent 2.1, CholesterolContent 130.3, SodiumContent 101.7, CarbohydrateContent 1.1, FiberContent 0.1, SugarContent 0.7, ProteinContent 5
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