Salsa Deviled Eggs
Elevate your classic deviled eggs into a vibrant Mexican-inspired appetizer by incorporating fresh, zesty salsa into the creamy yolk mixture. These Eggs Olé deliver an exciting twist on the traditional recipe, blending smooth textures with bright flavors that will make them the most requested dish at your next gathering.
Ingredients
6 Eggland's Best Hard-Cooked Peeled Eggs
3 tablespoons fresh salsa or chunky salsa, drained, if necessary
1 tablespoon sour cream
2 teaspoons refrigerated fresh salsa
Chopped fresh cilantro, if desired
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 1 tablespoon 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |
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