Mexi Salsa Deviled Eggs

wtorek, 4 lutego 2014

Mexi Salsa Deviled Eggs

Time: 25 mins


  • 14 large hard-boiled eggs
  • 1 cup finely grated cheddar cheese
  • 1/4 cup salad dressing (use Miracle whip salad dressing or similar, not mayo for this)
  • 2 teaspoons Miracle Whip, mustard mania (optional but good to use) or 1 -2 teaspoon prepared mustard (optional but good to use)
  • 1/4 cup medium salsa (or use mild)
  • 1 tablespoon sour cream
  • 2 -3 large green onions, finely chopped
  • 1/4 teaspoon garlic powder
  • seasoned salt and pepper (to taste)
  • finely grated cheddar cheese (any amount desired for topping)
  • paprika (optional)


  • 1 Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
  • 2 Using a sharp knife slice the hard-boiled eggs in half.
  • 3 Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
  • 4 Place the 24 egg whites halves on a plate or serving platter.
  • 5 Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
  • 6 Add in seasoned salt and pepper to taste, and process again.
  • 7 Transfer the mixture to a bowl.
  • 8 Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
  • 9 Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
  • 10 Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
  • 11 Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.

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