Sassy Salsa Deviled Eggs Recipes

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add salsa, mayonnaise, onion, salt and pepper; mix well. Spoon into egg whites, or cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer egg yolk mixture into bag; pipe into egg whites. Refrigerate. , Just before serving, place a tortilla chip in each egg half. If desired, serve with additional chips and salsa.

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.

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

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.

Steps:

• In a bowl, combine the mashed yolks, salsa, Tabasco, onion, garlic powder, sour cream, and jalapenos; season to taste with salt and pepper.
• Fill the whites evenly with the mixture; cover and refrigerate until ready to serve.
• Just before serving, garnish each egg with crushed tortilla chips.