Mexican Deviled Eggs

Mexican Deviled Eggs
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  • Ingredients
    6 hard-boiled EGGS
    1/2 cup chunky mild salsa
    1/3 cup shredded sharp cheddar cheese
    1 Tbsp. sour cream
    1/2 tsp. ground cumin
    1/2 tsp. chili powder
    additional chili powder, optional
    fresh cilantro leaves, optional

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 109

    Total fat: 7 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 194 mg
    Sodium: 271 mg
    Carbohydrates: 2 g
    Fiber: 1 g
    Sugar: 1 g
    Protein: 8 g
    Vitamin A: 114 mcg
    Vitamin D: 1 mcg
    Folate: 26 mcg
    Choline: 151 mg
    Calcium: 84 mg
    Iron: 1 mg
    Potassium: 137 mg

    This recipe is an excellent source of choline and a good source of protein and vitamin A.


  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a small mixing bowl.

  2. MASH yolks with a fork. STIR in salsa, cheese, sour cream, cumin and chili powder until well blended

  3. SPOON filling into egg whites. SPRINKLE each lightly with additional chili powder and garnish with cilantro, if desired.

Insider Info

  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate hard-boiled eggs in a sealed container to prevent odor absorption; never store in their original carton. Once peeled, eggs should be eaten within two days.