SOUTHWEST DEVILED EGGS
I mean, really…can you have too many deviled eggs?! This is on old recipe that I’ve made for a long time and love. How spicy depends on your taste, but when the snack attack comes around, you’ll be ready with a plate of these in the fridge.
10 hard-boiled eggs
1 tablespoon mayonnaise
2 tablespoons sour cream
1 1/2 tablespoons salsa
1 tablespoon chopped black olives
1/2 teaspoon cumin
1/4 teaspoon chili powder
Dash cayenne, chipotle pepper
Salt to taste
Fresh cilantro or parsley, minced
Peel boiled eggs, slice in half length-wise and scoop out yolks into a small bowl. Mash yolks with a fork until smooth. Stir into yolks the mayonnaise, sour cream, salsa, black olives, cumin, chili powder, cayenne, salt, and black pepper. Divide yolk mixture among the egg whites and arrange on a plate. Garnish with fresh herbs. Cover with plastic wrap and chill. Makes 10 servings, 2 pieces each.
Per Serving: Calories 90; Protein 7 g; Fat 5 g; Carbs 1 g; Sugar 2 g; Sodium 24 mg