Mexi Salsa Deviled Eggs

READY IN: 25mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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