Recipe: Peppy Mexican Deviled Eggs (using salsa and sour cream)
Appetizers and SnacksPEPPY MEXICAN DEVILED EGGS
6 hard-cooked eggs, halved
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1 tablespoon salsa
12 fresh cilantro leaves
Remove egg yolks from eggs; place in small bowl. Add sour cream, salt, cumin; beat with electric mixer at medium speed until smooth.
Place egg white halves on serving platter. Fill each with 1 tablespoon filling. Top each with 1/4 teaspoon salsa and cilantro leaf.
FOR AN EVEN EASIER VARIATION:
Cut cooled, hard-cooked eggs in half. Spoon about 1 teaspoon mayonnaise over each egg half. Sprinkle with paprika or chili powder, or top with a sprig of your favorite herb.
Makes 12 servings
From: Cath
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
6 hard-cooked eggs, halved
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1 tablespoon salsa
12 fresh cilantro leaves
Remove egg yolks from eggs; place in small bowl. Add sour cream, salt, cumin; beat with electric mixer at medium speed until smooth.
Place egg white halves on serving platter. Fill each with 1 tablespoon filling. Top each with 1/4 teaspoon salsa and cilantro leaf.
FOR AN EVEN EASIER VARIATION:
Cut cooled, hard-cooked eggs in half. Spoon about 1 teaspoon mayonnaise over each egg half. Sprinkle with paprika or chili powder, or top with a sprig of your favorite herb.
Makes 12 servings
From: Cath
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
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