Firecracker Deviled Eggs
Gage the fiery heat of these Southwestern-style deviled eggs to your personal preference by choosing to use mild, medium or hot salsa.
6 large hard-boiled eggs*
1/3 cup mild, medium or hot salsa
3 tablespoons low-fat sour cream
3 tablespoons green onions, minced
1 tablespoon black olives, chopped
1 teaspoon lemon juice
Optional Garnishes: Chopped or sliced green onions, red pepper strips, sliced ripe olives, and/or chopped fresh cilantro or parsley
- Cut eggs in half lengthwise. Remove yolks and set whites aside.
- In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half.
- Chill to blend flavors.
- Garnish as desired.
Makes 12 deviled egg halves.
*Place eggs in single layer in sauce pan. Add water to cover eggs at least 1-inch. Cover and bring to boiling. Turn off heat. Let eggs stand, covered, 15 minutes for large eggs. Immediately drain and run cold water over eggs until completely cooled.
Recipe and photograph courtesy of The Incredible Edible Egg™.