Ingredients
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14
-
1
-
1/4
-
2
-
1/4
-
1
-
2 - 3
-
1/4
-
-
-
-
-
-
-
Directions
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
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1
Done
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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. |
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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. |
