ADVERTISING

Salsa Deviled Eggs

This recipe is presented by Eggland’s Best. Salt, pepper, mayonnaise, and paprika don’t always cut it when it comes to deviled eggs. Using fresh, refrigerated salsa gives the egg yolk filling a zesty zing that makes this picnic staple more exciting. If you’re not making your own salsa, look for fresh, pre-made salsa in your grocery store’s deli section. Mild, medium, or hot: It’s your choice. And sour cream lends a more Southwestern-style creaminess.

ADVERTISING

Ingredients

number of servings
1
  • 6 eggland's best hard-cooked peeled eggs Added to
  • 3 tablespoon fresh salsa, drained, if necessary Added to
  • 1 tablespoon sour cream Added to
  • 2 teaspoon fresh salsa, refrigerated Added to
  • fresh cilantro, if desired, chopped Added to

Nutritional values and price

For the site to work properly, turn off ad blocking in your browser

ADVERTISING

Directions

30 min.
1. Step

Cut the eggs in half lengthwise.

2. Step

Remove the egg yolks; place the yolks into a bowl.

3. Step

Place the egg whites aside.

4. Step

Mash the yolks with a fork. Add 3 tablespoons of salsa and sour cream; mix well.

ADVERTISING
5. Step

Spoon about 1 tablespoon of egg yolk mixture into each egg white half.

6. Step

Top each egg with about a 1/2 teaspoon salsa and garnish with cilantro, if desired.

7. Step

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

Rate this recipe

Do you like this recipe?

How did you make this recipe?

0 / 255
Add a photo

The latest recipes

ADVERTISING
ADVERTISING

The latest recipes

ADVERTISING
ADVERTISING

Reels

New

Top categories

Italian

140 recipes

Dinner

2992 recipes

Dessert

1696 recipes

Salads

377 recipes

Garlic

2297 recipes

Lunch

3003 recipes

Quick meals

2527 recipes

Breakfast

681 recipes

Brunch

638 recipes
Recipe author image TASTElist

Salsa Deviled Eggs

This recipe is presented by Eggland’s Best. Salt, pepper, mayonnaise, and paprika don’t always cut it when it comes to deviled eggs. Using fresh, refrigerated salsa gives the egg yolk filling a zesty zing that makes this picnic staple more exciting. If you’re not making your own salsa, look for fresh, pre-made salsa in your grocery store’s deli section. Mild, medium, or hot: It’s your choice. And sour cream lends a more Southwestern-style creaminess.

30
Minutes
1
Number of servings
Directions
1. Step

Cut the eggs in half lengthwise.

2. Step

Remove the egg yolks; place the yolks into a bowl.

3. Step

Place the egg whites aside.

4. Step

Mash the yolks with a fork. Add 3 tablespoons of salsa and sour cream; mix well.

5. Step

Spoon about 1 tablespoon of egg yolk mixture into each egg white half.

6. Step

Top each egg with about a 1/2 teaspoon salsa and garnish with cilantro, if desired.

7. Step

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

Ingredients
6
eggland's best hard-cooked peeled eggs
3 tablespoon
fresh salsa, drained, if necessary
1 tablespoon
sour cream
2 teaspoon
fresh salsa, refrigerated
fresh cilantro, if desired, chopped