Deviled Eggs

Saturday, April 6, 2013

A great way to dress up and style your plain boiled eggs. Deviled eggs with creamy Queso and Mayo filling make it a wonderful appetizer at any party.


Take the plain hard boiled eggs a notch up and turn them into a wonderful appetizer!

Deviled Eggs are a great way of spicing and styling up your eggs. Hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg yolk’s mashed and mixed with a variety of other ingredients. There are so many wonderful variations you can make.

My version of this two-bite hors d'oeuvre needs just-firm yolks that are combined with mayonnaise and Salsa Con Queso, to yield the creamiest filling. Sometimes, I switch up the flavors by adding guacamole or jalapenos. Deviled Eggs make a fun appetizer at any party.

After trying these out there is one change you might want to make—double the recipe, because one batch is never enough!

Deviled Eggs

Makes - 6 Servings

Boiled Eggs - 6
Mayonnaise - 2 tbsps
Salsa Con Queso - 4 tbsps
Paprika/Cayenne - for garnish (optional)

Cut eggs into halves lengthwise

Scoop the yolks out from the eggs into a bowl and mash until smooth.

Stir in the mayonnaise and con queso. Mix thoroughly.

Try other combination using guacamole, mustard, Jalapenos, cheese, etc

Scoop into halved eggs. If you want it stylish, pipe mixture using piping bag/zip loc with a star tip.

Sprinkle paprika and/or cayenne, and serve.

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