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Mexican Deviled Eggs
- 8 large EGGS, hard boiled
- 1/2 cup CHEDDAR CHEESE, shredded
- 1/4 cup MAYONNAISE
- 1/4 cup SALSA (your fav. brand or homemade)
- 2 TBS ONION, grated
- 1 TBS SOUR CREAM
- To taste SALT & PEPPER
Cut the eggs in half once they're totally cooled.
Mash the yolks, then add the rest of the ingredients in and mix well. Fill the
yolks with a small spoon or place the yolk mixture into a piping bag and pipe
in (in a pinch, use a plastic baggie and cut off a small corner of the
bag--works great).
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