Mexican Deviled Eggs

Mexican Deviled Eggs


  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.


  • 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


  • 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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.