Salsa Deviled Eggs

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Stumped on what to bring to your next holiday party? Spice up an old favorite with 
Salsa Deviled Eggs from Eggland’s Best. This simple dish is sure to warm up any evening.

Egg:

  • 6 Eggland’s Best Hard-Cooked Peeled Eggs
  • 3 tablespoons fresh salsa or chunky salsa, drained, if necessary
  • 1 tablespoon sour cream

Topping:

  • 2 teaspoons refrigerated fresh salsa
  • chopped fresh cilantro, if desired

Instructions:

  1. Cut eggs in half lengthwise.
  2. Remove egg whites; place yolks into bowl.
  3. Place egg whites aside.
  4. Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  5. Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  6. Top each with about ½ teaspoon salsa and garnish with cilantro, if desired.
  7. Cover and refrigerate until serving time or up to 24 hours.

Suggestion: Protect your tasty creations for the next Holiday party with a Rubbermaid Party Platter.

 

(image & recipe via Eggland’s Best)

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