Salsa Deviled Eggs

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Salsa Deviled Eggs
Prep Time
30 min
Cook Time
n/a
Yield
12 servings

Add a little salsa to your ordinary deviled eggs and turn them into eggs Olé!

Ingredients

Eggs

  • 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

Nutrition

Serving Size
1 serving
Calories
34
Fat
2 g
  Saturated Fat
1 g
Cholesterol
81 mg
Sodium
50 mg
Carbohydrates
trace
Dietary Fiber
trace
Protein
3 g
Preparation

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 and garnish with cilantro, if desired.

Cover and refrigerate until serving time or up to 24 hours.

Filed Under: Appetizer, Side Dish, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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