Kitten’s Mexi Deviled Eggs
I usually make the filling a day in advance to allow the flavors to blend it really does make a difference to the flavor
Yield 20
INGREDIENTS:
10 extra large hard-cooked eggs
1 cup finely shredded cheddar cheese, divided
1/4 cup Miracle Whip salad dressing (do not use mayonnaise)
1 tablespoon sour cream
1/4 teaspoon garlic powder
pinch cayenne pepper, optional but good to add
2 tablespoons salsa, mild or medium
1/2 teaspoon seasoned salt, or to taste
fresh ground black pepper, to taste
1 small green onion, minced
INSTRUCTIONS:———————————
Slice the eggs in half lengthwise; remove yolks and place in a small food processor; set whites aside on a large plate.
To the processor add in salad dressing, sour cream, garlic powder, cayenne, salsa and 1/2 teaspoon seasoned salt; process until smooth.
Using a spoon mix in 1/2 cup shredded cheddar cheese and green onion, then season with black pepper and more salt if needed (if you find the mixture is a little to dry them add in more salad dressing).
Divide/spoon the mixture between all the egg whites.
Top each deviled egg with remaining 1/2 cup shredded cheddar cheese (or use as much as you like)
Serve immediately or chill until ready to serve.
Related posts:
- Kitten’s Deviled Eggs
Kitten’s Potato Salad With Eggs and Ham
Baked Potato Salad With Eggs And Bacon
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