Full of flavor, these southwest deviled eggs are a fun twist on a

For the Love of Food (and Eating!) Spicy Southwest Deviled Eggs

Instructions. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. To the yolks, add the mayonnaise, jalapeño peppers, mustard and cumin. Mash together until mostly smooth. Season with the salt and pepper. Spoon or pipe the egg yolk mixture into the egg halves. Cover and chill for at least 1 hour, or until ready to serve.

Southwestern Deviled Eggs Recipe with Chorizo Sausage

Southwestern Deviled Eggs (makes 1 dozen Deviled Eggs) (printable recipe at end of page) 1/2 doz large Eggs 1 teaspoon White Vinegar 1 ripe Avocado 1/4 Sour Cream 1/4-1/2 cup Mayonnaise 1/2 teaspoon Roasted Chipotle Garlic Seasoning 1/4-1/2 cup Shredded 4 Cheese. Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water.

Full of flavor, these southwest deviled eggs are a fun twist on a

Place egg whites on a platter and set aside. In the large mixing bowl containing the egg yolks, add avocado and mash together until desired consistency. Mix in lime juice, red onion, cilantro, salt and pepper. Taste and adjust to your liking. Spoon approximately 2 tablespoons of the mixture into each of the egg white halves.

Southwest Deviled Eggs Rachel Cooks®

Directions. Step 1. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired. Advertisement.

Southwest Deviled Eggs Rachel Cooks®

These deviled eggs are packed with Southwestern spices and topped with all your favorite taco fixings, of course! Directions. Slice eggs in half lengthwise. Scoop out yolks and place them in a medium mixing bowl. Place whites on a serving platter. Smash yolks with a fork until no large pieces remain. Add yogurt, mayonnaise, and mustard.

Creative Deviled Egg Ideas For Easter Using Kraft Fresh Take!

Directions. Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, relish, mustard, salt and pepper. Pipe or spoon mixture into egg whites. Refrigerate until serving. If desired, sprinkle with paprika and dill before serving. Southern Deviled Eggs Tips.

Southwest Deviled Eggsfrom Appetizer recipes, Deviled

Place egg whites on a plate or serving dish. Set aside in the refrigerator. Place yolks in a medium mixing bowl with mayo. Mash with a fork until smooth. Add mustard, relish, salt, and pepper, and stir to combine. Spoon or pipe yolk mixture into egg whites. Store covered in the refrigerator until ready to serve.

Southwestern Deviled Eggs Recipe with Chorizo Sausage

Slice your hard-boiled eggs in half lengthwise. Scoop out the yolks and put them in a bowl. In the yolk bowl, add in the mayonnaise, green onion, cilantro, chili powder, cumin, garlic powder, salt and pepper. Mash and stir until thoroughly mixed together. Place a dollop of the yolk mixture into the hollowed out egg whites.

Southwest Deviled Eggs Recipe Deviled eggs, Food, Toppings

12 eggs hard-cooked. 3/4 cup mayo or Greek yogurt. 1/4 cup chopped green onions or chives. 1/4 cup chopped cilantro. 1/4 cup finely chopped mini-peppers. 1 Tablespoon fresh lime juice. 1 teaspoon cumin. 12 grape tomatoes halved, for garnish.

Southwest Deviled Eggs Rachel Cooks®

How to Make Spicy Southwestern Deviled Eggs. Make the hard-boiled eggs. Click here for instructions. Carefully peel the shells from the eggs. Cut the eggs in half lengthwise, and carefully remove the yolks into a small bowl. Mash the yolks; stir in the mayonnaise, pickled jalapenos and juice, white wine vinegar, dried mustard, cumin, sea salt.

For the Love of Food (and Eating!) Spicy Southwest Deviled Eggs

Instructions. Boil eggs in a large pot for 15 minutes. Remove and cool in a bowl of cold water. After eggs have cooled remove outer shell and cut the eggs in half lengthwise. Place yolk in a bowl and use a fork to break it up. Add mayonnaise, vinegar, mustard, green chilies, salt and pepper. Beat with a hand held mixer until smooth consistency.

Southwestern Deviled Eggs Art of Natural Living

Instructions. Place eggs in a large saucepan and cover eggs with water (about 1 inch above tops of eggs). Set saucepan over medium heat and bring to a rolling boil. Remove from heat and cover. Let stand for 20 minutes. Drain and cover with cold water. Let eggs sit until cool to the touch. Peel the eggs.

Southwest Deviled Eggs Appetizer recipes, Recipes, Deviled eggs

Smash yolks with a fork until no large pieces remain. Add yogurt, mayonnaise, and mustard. If it seems very dry, add a little more yogurt and/or mayonnaise. Add cheese, cilantro, green onion, and taco seasoning. Stir to combine. Place yolk mixture either in a piping bag or a zip-top bag and cut off the corner.

Southwest Deviled Eggs Rachel Cooks®

Directions. 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.

Slim Guacamole Deviled Eggs Recipe How to Make It

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

For the Love of Food (and Eating!) Spicy Southwest Deviled Eggs

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa, chili powder, cumin, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with pepper slices. Chill until serving.