Mexican Deviled Eggs
Food and Drink

Courtesy of the American Egg Board,

Mexican Deviled Eggs

Prep: 30 minutes Servings: 12


6 hard-boiled eggs

1/2 cup chunky mild salsa

1/3 cup sharp cheddar cheese, finely shredded

1 tablespoon sour cream

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

additional chili powder, optional garnish

fresh cilantro leaves, optional garnish

Slice the eggs lengthwise in half. Remove the yolks, and place in a small mixing bowl.

Mash the yolks with a fork. Stir in salsa, cheese, sour cream, cumin and chili powder until well blended. (Alternatively, mash all these ingredients together in a resealable bag using your hands until smooth and well mixed.)

Spoon a heaping tablespoon of the yolk filling into the egg whites. Or if using a resealable bag, cut a slit in the bottom corner to squeeze yolk mixture into egg-white halves.

Sprinkle each lightly with additional chili powder and garnish with cilantro, if desired.