Southwestern Deviled Eggs

September 27th, 2009
by: Sue

I developed this recipe in an effort to bring a different flavor to deviled eggs. Every recipe I found seemed to have the same bland ingredients, and the eggs were so stinky that you didn’t really get a lot of sensory pleasure from them. Thus the technique to boil the eggs perfectly was added to my repertoire, and to season with the southwest flavors we love. (Hint: green chile is good in this, too!)

10-12 uncooked eggs (enough to cover bottom of saucepan before adding water for boiling)
3-4 tablespoons mayonnaise, reduced fat
1 tablespoon sour cream, reduced fat
1/2 teaspoon sugar
2 tablespoons salsa
1/3 cup shredded cheese (fat free or regular)
1 – 2 tablespoons chopped onion
1/4 teaspoon garlic powder
salt and pepper to taste
paprika to sprinkle
sliced olives, optional

Place eggs in saucepan, cover with water, and place on burner. Add one teaspoon salt to water. Bring to a rolling boil, cover pan with tight fitting lid and turn off burner but keep pot on the warm burner. After 17 minutes, eggs are hard-cooked. This method results in a perfect egg with no dark smelly stuff around the yolk.

Drain hot water from pan, fill with cold running water to quickly cool the eggs. After cool, crack the eggs on the flat top of the counter (not the edge), rolling them to break the shell into small segments. Beginning at the bigger end of the egg, slowly peel off the shell, rinsing any tiny shell pieces off the eggs.

Cut peeled eggs longwise into halves, removing the yolk to a small mixing bowl. Mash the yolks with a fork until yolks are mealy and completely broken up. Add mayonnaise, salsa, sour cream, onion, sugar and garlic, and mix with fork until creamy and smooth. Hint: add the mayonnaise and sour cream a tablespoon at a time until you reach the creamy consistency you prefer. Add cheese, salsa, and salt and pepper to taste, mixing throughly with fork.

Place yolks mixture into a small baggy, sealing at the top. Cut out a small opening on one corner of the baggy. Squeeze the bag and direct the filling into the egg white holes where the yolks originally rested. Top with a slice of olive, sprinkle with paprika, and arrange on an egg plate. Lettuce leaves may be used as a base to cover a plate and to garnish the dish.

Variations: add green chilis, chopped jalapeno, or chipotle pepper to your liking

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