Mexi Salsa Deviled Eggs Recipes
MEXICAN DEVILED EGGS
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
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.
Nutrition Facts : Calories 159 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 178mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
SALSA DEVILED EGGS
These deviled eggs are filled with a creamy mixture of cooked yolks, sour cream, and salsa. Top them with salsa and chopped fresh cilantro for more flavor.
Provided by Eggland's Best
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
- Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
- Spoon about 1 tablespoon egg yolk mixture into each egg white half.
- Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
- Cover and refrigerate until serving time or up to 24 hours.
Nutrition Facts : Calories 35.4 calories, Carbohydrate 0.5 g, Cholesterol 93.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 61.1 mg, Sugar 0.3 g
MEXI SALSA DEVILED EGGS
I have made these many times, they are so good! ---start with the amounts listed and add in more to suit taste. If you don't have a food processor you can use a hand mixer to mix the yolks. Plan ahead the prepared eggs must chill for at least 4 hours before serving to blend flavors. I boil 14 or 15 eggs as I like to have more yolk filling, but you can use just 12 eggs if desired. You will *love* these I promise!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
- Using a sharp knife slice the hard-boiled eggs in half.
- Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
- Place the 24 egg whites halves on a plate or serving platter.
- Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
- Add in seasoned salt and pepper to taste, and process again.
- Transfer the mixture to a bowl.
- Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
- Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
- Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
- Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.
Nutrition Facts : Calories 70.9, Fat 5, SaturatedFat 2.1, Cholesterol 130.3, Sodium 101.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 5
SUNNY'S SALSA EGGS
Steps:
- Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
- Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.
BAKED EGGS WITH SALSA
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
Provided by Topher
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
- Spoon salsa into the pan.
- Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
- Add green onions and season eggs with salt and pepper.
- Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
- Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
- Top with the cilantro and serve immediately.
Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.3, Cholesterol 381, Sodium 667.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 16.3
MEXICAN DEVILED EGGS
I found this online when I was looking for a recipe for my sister. I copied it and then went back to looking for her recipe..lol. But, our family loves these. I know there will be some of you out there who won't care for them at all but that's ok. Everybody has different tastes! When I make them, I have to hide them in the fridge until dinner because my son and his friends will eat them all up before dinner and leave an empty plate on the counter.You can add a bit more mayonnaise if needed. Cook time is chill time and time for cooking the eggs.(10 for cooking the eggs, 10 for cooling and 30 for chilling the eggs). We sometimes have some of the filling left and My husband mixes it with chicken or tuna for a sandwich on toasted english muffins. (open faced)
Provided by OceanLuvinGranny
Categories Vegetable
Time 55m
Yield 24 stuffed egg halves, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
- Put yolks in a mixing bowl.
- Mix will all other ingredients except the cilantro.
- Heat the beans slightly and stir well.
- With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
- Evenly put the yolk filling over that.
- Continue until all the egg whites are filled.
- Sprinkle finely chopped cilantro over the tops.
- Eat immediately or chill until ready to eat.
TACO DEVILED EGGS
Taco deviled eggs? Oh yeah-and they're as good as they sound, with a creamy egg mixture blended with salsa and finely shredded Mexican cheese.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add mayo; beat with mixer until blended. Add cheese and salsa; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #appetizers #lunch #snacks #eggs-dairy #easy #refrigerator #beginner-cook #dinner-party #finger-food #holiday-event #vegetarian #eggs #stove-top #dietary #comfort-food #inexpensive #brunch #taste-mood #equipment #number-of-servings #presentation #served-cold
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