Sunday, May 1, 2016

Mexican Deviled Eggs

How about some Mexican Deviled Eggs for Cinco de Mayo! I thought dying the eggs a vibrant color would be fun for this festive celebration. These are tasty eggs folks and a little different with the addition of cheddar cheese. You control the heat by using mild or hot salsa and a few shots of hot sauce might not be a bad addition either... You know, if your crowd's into that sort of thing:@)
 I didn't have green onions so I added some chives instead. 
For my dye: 1/2 C water and 4-5 drops Americolor Food Coloring Gel, mixed well. Add peeled eggs, let sit until color desired. 
These eggs are best served shortly after they're made because the salsa adds extra moisture.
I used a fork to get the bigger pieces of veggie out of of the jar of salsa, leaving as much of the sauce behind as possible.
Note: It's this reporter's opinion that the measurements in the recipe below should be for more eggs, 10 or even possibly 12.

Mexican Deviled Eggs-from Taste of Home
8 hard boiled eggs
1/2 C cheddar cheese, shredded
1/4 C mayonnaise-maybe hold back a little until after you mix in the salsa
1 Tblsp sour cream
1/4 C salsa
2 Tblsp scallions, sliced
salt to taste
hot sauce, optional
paprika for garnish, optional
  1. Mash yolks with cheese, mayo and sour cream.
  2. Mix in salsa and onion. Add salt to taste.
  3. Fill whites with yolk mixture and top with paprika if desired.
  4. Serve immediately.
Try something different and have a happy day-Ole':@)

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  1. Boy, I need to make some of those eggs!!! It will be Happy Cinco de Mayo with those!!!

  2. Oh my, some like those may be found and eaten fast in our kitchen! They sound delicious!

  3. Boy do those look good or what!

    Hi, Lynn! Long time no see. Am coming up for air just to say, "hi".

    I'm not back to blogging full time, but I plan to return at some point. Looks like you are still giving out some mighty yummy rccipes. I need to come by and borrow some as my IPAD crashed with all my recipe stash on it.

    Good to "see" you. Hope you are well.



  4. If you ever want to do Italian deviled eggs, nothing simpler: hard boiled eggs, gutted. Mix the yolks with mayo and PESTO. Voilá. Delish.

  5. So fun to see all of your deviled egg varieties come up after your blog post! Who knew there were so many kinds! Salsa sounds perfect to me.

  6. The Deviled Egg Queen does it again! Wow, do these sound great for a Cinco de Mayo meal addition! You're so creative with your pretty egg white colors to add a perfect ole' touch!

  7. I know who to turn to next time I make deviled eggs! Love the spiced up filling and so pretty with vibrant colors!

  8. Lynn, I love your festive Mexi-eggs! I've never tried your dying method, I need to be adventuresome ;)

  9. My hubby would be very happy if I made these for him! They sound great, Lynn!

  10. I don't know how I missed this post, but man, I must say, you are the official Queen of Deviled Eggs Lynn! This sounds like a great version, cheese and salsa, olé!


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