Salsa Deviled Eggs Food

MEXI SALSA DEVILED EGGS

Steps:

• Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
• Using a sharp knife slice the hard-boiled eggs in half.
• Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
• Place the 24 egg whites halves on a plate or serving platter.
• Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
• Add in seasoned salt and pepper to taste, and process again.
• Transfer the mixture to a bowl.
• Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
• Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
• Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
• Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.

SUNNY'S SALSA EGGS

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

SASSY SALSA DEVILED EGGS

Steps:

• In a bowl, combine the mashed yolks, salsa, Tabasco, onion, garlic powder, sour cream, and jalapenos; season to taste with salt and pepper.
• Fill the whites evenly with the mixture; cover and refrigerate until ready to serve.
• Just before serving, garnish each egg with crushed tortilla chips.

DEVILED EGGS WITH SHALLOTS

Steps:

• Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.
• Finely mince the shallot(s).
• Using a fork, crush the yolks until they are fine.
• Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.
• Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.
• Sprinkle with paprika and serve.