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Mexi Salsa Deviled Eggs

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Ingredients

Adjust Servings:
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)
paprika (optional)

Nutritional information

70.9
Calories
45 g
Calories From Fat
5 g
Total Fat
2.1 g
Saturated Fat
130.3 mg
Cholesterol
101.7 mg
Sodium
1.1 g
Carbs
0.1 g
Dietary Fiber
0.7 g
Sugars
5 g
Protein
42g
Serving Size

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Mexi Salsa Deviled Eggs

Features:
    Cuisine:

    Really tasty and easy to make

    • 45 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Mexi Salsa Deviled Eggs, I have made these many times, they are so good! —start with the amounts listed and add in more to suit taste If you don’t have a food processor you can use a hand mixer to mix the yolks Plan ahead the prepared eggs must chill for at least 4 hours before serving to blend flavors I boil 14 or 15 eggs as I like to have more yolk filling, but you can use just 12 eggs if desired You will *love* these I promise!, Really tasty and easy to make


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    Steps

    1
    Done

    Drain the Salsa Over a Fine Strainer (push the Liquid Through the Strainer With a Spoon to Speed Up the Process) Set Aside.

    2
    Done

    Using a Sharp Knife Slice the Hard-Boiled Eggs in Half.

    3
    Done

    Carefully Remove the Yolks from 14 Eggs and Place Into a Food Processor (save the Whites from 2 Eggs or Just Eat Them Lol!).

    4
    Done

    Place the 24 Egg Whites Halves on a Plate or Serving Platter.

    5
    Done

    Add in All Remining Ingredients Except Finely Shredded Cheddar Cheese, Seasoned Salt and Pepper; Process For About 10 Seconds or Until Smooth.

    6
    Done

    Add in Seasoned Salt and Pepper to Taste, and Process Again.

    7
    Done

    Transfer the Mixture to a Bowl.

    8
    Done

    Add in 1 Cup Finely Grated Cheddar Cheese and Mix With a Spoon Until Blended.

    9
    Done

    Spoon or Pipe About 1 Tablespoon (or More If Desired) Into the Egg White Halves.

    10
    Done

    Sprinkle Each Top of Egg With Some Grated Cheddar Cheese, Then Sprinkle With a Small Amount of Paprika.

    11
    Done

    Cover the Eggs With Plastic Wrap and Refrigerate For a Minumum of 4 Hours Before Serving.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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