Mexi Salsa Deviled Eggs
Ingredients
- 14 large hard-boiled eggs ⓘ
- 1 cup finely grated cheddar cheese ⓘ
- 1/4 cup salad dressing (use Miracle whip salad dressing or similar, not mayo for this) ⓘ
- 2 teaspoons Miracle Whip, mustard mania (optional but good to use) or 1 -2 teaspoon prepared mustard (optional but good to use) ⓘ
- 1/4 cup medium salsa (or use mild) ⓘ
- 1 tablespoon sour cream ⓘ
- 2 -3 large green onions, finely chopped ⓘ
- 1/4 teaspoon garlic powder ⓘ
- seasoned salt and pepper (to taste) ⓘ
- finely grated cheddar cheese (any amount desired for topping) ⓘ
Instructions
- Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
- Using a sharp knife slice the hard-boiled eggs in half.
- Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
- Place the 24 egg whites halves on a plate or serving platter.
- Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
- Add in seasoned salt and pepper to taste, and process again.
- Transfer the mixture to a bowl.
- Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
- Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
- Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
- Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.
Nutrition & Diet Analysis (per serving)
526
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).