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Mexican Deviled Eggs

Recipes / Mexican Deviled Eggs

Mexican Deviled Eggs

15m total time

15M prep time

8 ingredients

6 servings

Ratings

2.57

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Ingredients & Directions

Ingredients & Directions

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.

INGREDIENTS
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

tips

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.

Nutritional Info

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