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Salsa Deviled Eggs

This recipe is presented by Eggland’s Best. Salt, pepper, mayonnaise, and paprika don’t always cut it when it comes to deviled eggs. Using fresh, refrigerated salsa gives the egg yolk filling a zesty zing that makes this picnic staple more exciting. If you’re not making your own salsa, look for fresh, pre-made salsa in your grocery store’s deli section. Mild, medium, or hot: It’s your choice. And sour cream lends a more Southwestern-style creaminess.

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Ingredients

number of servings
1
  • 6 eggland's best hard-cooked peeled eggs Added to
  • 3 tablespoon fresh salsa, drained, if necessary Added to
  • 1 tablespoon sour cream Added to
  • 2 teaspoon fresh salsa, refrigerated Added to
  • fresh cilantro, if desired, chopped Added to
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Directions

30 min.
1. Step

Cut the eggs in half lengthwise.

2. Step

Remove the egg yolks; place the yolks into a bowl.

3. Step

Place the egg whites aside.

4. Step

Mash the yolks with a fork. Add 3 tablespoons of salsa and sour cream; mix well.

5. Step

Spoon about 1 tablespoon of egg yolk mixture into each egg white half.

6. Step

Top each egg with about a 1/2 teaspoon salsa and garnish with cilantro, if desired.

7. Step

Cover and refrigerate the eggs until serving time or up to 24 hours.

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