Mexican Deviled Eggs

8 Hard-cooked eggs
1/2 C Shredded cheddar cheese
1/4 C Mayonnaise
1/4 C Salsa

2 tbsp. Sliced green onions
1 tbsp. Sour cream
Salt to taste

Slice the eggs in half lengthwise; remove yolks and set white aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onion, sour cream and salt. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 16 servings.

Back to Appertisers and Snack Menu

Cookbook Index

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*