Southwestern Deviled Eggs
By Paula DeenJUMP TO RECIPE
- 6 large hard-boiled and peeled eggs
- 1/3 cup mayonnaise
- 3 tablespoons shredded cheddar cheese
- 2 tablespoons salsa
- 1 1/2 tablespoons sour cream
- 1 tablespoon chopped, plus more for garnish (optional) green onion
- 1 teaspoon ground cumin
Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, cheddar, salsa, sour cream, green onion and cumin. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with yolk mixture and garnish with additional green onions, if desired. Arrange in a container and store, covered, in the refrigerator until ready to serve.