Elevate Your Picnic Game with Zesty Deviled Eggs
Are you tired of the same old deviled egg recipe? Look no further! By incorporating fresh, refrigerated salsa and sour cream, you can add a bold twist to this classic picnic staple.
Fresh Salsa: The Secret Ingredient
Ditch the ordinary mayonnaise and paprika for a flavor boost that will leave your guests wanting more. Fresh salsa brings a tangy, zesty zing to the egg yolk filling, making it a game-changer for your next outdoor gathering. Choose from mild, medium, or hot salsa to suit your taste buds.
Southwestern-Style Creaminess
The addition of sour cream lends a rich, creamy texture reminiscent of Southwestern cuisine. This unexpected combination will set your deviled eggs apart from the rest.
Easy and Delicious
With only 6 ingredients and 30 minutes of active prep time, this recipe is a breeze to make. Plus, it yields 12 servings, making it perfect for larger gatherings.
Ingredients:
For the filling:
- 6 Eggland’s Best Hard-Cooked Peeled Eggs
- 3 tablespoons fresh salsa, drained if necessary
- 1 tablespoon sour cream
For the topping:
- 2 teaspoons fresh salsa, refrigerated
- Fresh cilantro, chopped (optional)
Instructions:
- Prepare the Eggs: Cut the eggs in half lengthwise, removing the yolks and placing them in a bowl. Set the egg whites aside.
- Mix the Filling: Mash the yolks with a fork, then add 3 tablespoons of salsa and sour cream. Mix until well combined.
- Assemble the Deviled Eggs: Spoon about 1 tablespoon of egg yolk mixture into each egg white half.
- Add the Finishing Touches: Top each egg with about a 1/2 teaspoon salsa and garnish with chopped cilantro, if desired.
- Chill and Serve: Cover and refrigerate the eggs until serving time or up to 24 hours.
Get ready to impress your friends and family with these bold, zesty deviled eggs!
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