Recipes
Salsa Deviled Eggs
Chef Ken Bradford with Chef's Rquested
12 eggs
1/3 cup Garden Club Mayonnaise
1/3 cup Head Country Salsa
Salt and Pepper
Chopped cilantro or paprika
Place eggs in non-reactive pan, cover with water at least 1 inch. Bring to full boil, remove from heat, cover and steep 15 minutes, chill in ice water. Peel eggs, split lengthwise setting whites aside
Put yolks in bowl and season with salt and pepper. Add mayo and salsa and then mash together until smooth. Place in zip bag and chill.
To assemble – cut corner of bag and then pipe filling into reserved egg white shells. Serve garnished with finely chopped cilantro and/or paprika.
Filed Under
- Appetizers, Dips and Snacks