
Mexican Deviled Eggs

SLICE eggs lengthwise in half. REMOVE yolks; place in a small mixing bowl.
MASH yolks with a fork. STIR in salsa, cheese, sour cream, cumin and chili powder until well blended
SPOON filling into egg whites. SPRINKLE each lightly with additional chili powder and garnish with cilantro, if desired.
hard-boiled EGGS |
6
|
chunky mild salsa |
1/2 cup
|
shredded sharp cheddar cheese |
1/3 cup
|
sour cream |
1 Tbsp.
|
ground cumin |
1/2 tsp.
|
chili powder |
1/2 tsp.
|
additional chili powder, optional | |
fresh cilantro leaves, optional |
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.