Salsa Deviled Eggs
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
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.
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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