Menu

Mexican Deviled Eggs

Add a Review
Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Susan Klemm, Rhinelander, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. —Susan Klemm, Rhinelander, Wisconsin

Test Kitchen Approved

Mexican Deviled Eggs

Contest Winner
0 | 0 Reviews Add your review
Yield: 16 servings
Prep: 15 min
Save Saved Saving print

Ingredients

  • 8 hard-boiled large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1/4 cup salsa
  • 2 tablespoons sliced green onions
  • 1 tablespoon sour cream
  • Salt to taste
Text Ingredients

Directions

  1. Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt.
  2. Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.

Nutrition Facts

1 stuffed egg half: 79 calories, 7g fat (2g saturated fat), 99mg cholesterol, 87mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.
Loading Popular in the Community
Loading Reviews