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':@)

I'm Joining:
Craftastic Monday
Mix It Up Monday