Mexi Salsa Deviled Eggs Recipes

SUNNY'S SALSA EGGS

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

TACO DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add mayo; beat with mixer until blended. Add cheese and salsa; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites.

SALSA DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
• Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
• Spoon about 1 tablespoon egg yolk mixture into each egg white half.
• Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
• Cover and refrigerate until serving time or up to 24 hours.

MEXICAN DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.

MEXI SALSA DEVILED EGGS

Steps:

• 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.