Salsa Deviled Eggs

Salsa Deviled Eggs

Ingredients

  • Eggs:
  • 6 Eggland's Best Eggs, hard cooked and peeled
  • 3 tablespoons fresh salsa or chunky salsa, drained, if necessary
  • 1 tablespoon sour cream
  • Topping:
  • 2 teaspoons fresh salsa
  • Chopped fresh cilantro (optional)


Directions

  1. Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
  2. Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  3. Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  4. Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  5. Cover and refrigerate until serving time or up to 24 hours.

05/12/2018
Salsa Deviled Eggs, recipe PT15M PT1H 5 455 calories

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