Salsa Deviled Eggs Recipes

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.

MEXI SALSA DEVILED EGGS

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.

SALSA DIPPER DEVILED EGGS

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.

AVOCADO DEVILED EGGS

Steps:

• Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
• Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.