This Salsa Devilled Eggs recipe takes that classic appetizer recipe and kicks it up a notch, giving it a different flavour than the usual thanks to salsa and taco seasoning.
Salsa Deviled Eggs
We love these California Style Deviled Eggs, so this is another variation to make the classic – even better!
There’s a billion and four things that I am excited about when it comes to the upcoming Summer season. Just one reason is the BBQs and evenings of entertaining to be had.
For some special occasions to no occasion at all, I love getting family and friends over to visit with good conversations, drink and food.
So, I’m already thinking about expanding my appetizers collection, so I can have some choices on hand for when the time comes.
One appetizer that is always a hit is deviled eggs, easy to make yet always goes over well with all guests. Yet, we can change this up a bit, right?
I always say some of the best recipes are small variations on ones that the majority loves. It’s a simple way to make it your own while still being a hit with the masses.
How to make Salsa Deviled Eggs:
Salsa Deviled Eggs takes that classic egg recipe and kicks it up a notch, giving it a different flavour than the usual.
The ingredients are still simple and few, so no worries there. Just eggs, salsa, sour cream, green onions, and taco seasoning. That’s it.
Plus, these are ingredients which I always seem to have on hand, so this would be great for those last minute plans without rushing to the store. That is, if you have 12 eggs at arms reach, that is.
If not, it would mean buying just a few ingredients, which doesn’t break the bank.
Check out this Salsa Deviled Eggs recipe below and happy summer entertaining!
- 12 eggs, hard boiled and shells removed
- 2 tbsp salsa
- 2 tbsp sour cream
- 2 green onions, chopped
- ¼ tsp Taco seasoning
- Cut eggs in half lengthwise. Scoop out yolk centres into a bowl and set egg whites aside.
- Add salsa, sour cream and green onions to yolks and mix together with a fork until fully combined.
- Add a tsp of the yolk mixture to the centre of each egg white shell. Sprinkle Taco seasoning on top. Chill in the fridge until ready to serve.
Nutrition Information:Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 34 Cholesterol: 82mg Sodium: 42mg Protein: 2g