Deviled Eggs…yet another way


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



6 Comments Add yours

  1. C- Stone says:

    I Love deviled eggs….these sound delish…!!

  2. Rachel says:

    This looks great!! I’m wondering about substituting greek yogurt for the sour cream – I don’t buy sour cream any more, and the taste is similar, but I wonder if it would hold up in a recipe.

    Thanks for the great ideas – they help keep me on track!

    1. Linda says:

      Greek yogurt will work fine – I agree…getting those protein grams up is an added bonus!

  3. I’m saving your recipe for the next time I make deviled eggs. My son would love this version.

    You have a beautiful blog. Your photos are amazing.

    I tried your Broccoli Quiche and showcased it on this week’s Saturday Blog Showcase. Thank you. ~~Ann~~

    1. Linda says:

      Thank you so much! Your quiche looks wonderful – the more goodies inside the better!!

  4. Love eggs and southwest flavors, great job here Linda!!

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