Mexican Deviled Eggs

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Mexican Deviled Eggs

Mexican Deviled Eggs
6 hard-boiled Organic Valley Eggs
1/4 cup Daisy Light Sour Cream
1 tbsp. fresh cilantro chopped
1 tbsp. fresh chives snipped
1½ tsp. Morton & Bassett Mexican Blend Seasoning
1/8 tsp. lemon pepper
Salt to taste
cilantro (for garnish) chopped fresh

Prep: 10 minutes Makes: 12

1. Cut eggs in half and scoop out yolks into a small bowl. Mash yolks, then stir in sour cream, 1 tbsp. cilantro, chives, Mexican seasoning and lemon pepper.
2. Season to taste with salt and spoon back into egg white halves; garnish with chopped fresh cilantro.
Nutritional Information:
50 calories, 4 g protein, 3.5 g total fat (1 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 1 g sugar, 125 mg cholesterol, 90 mg sodium, 1 point


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Made on 7/19/09 with Schwilsons. Was just OK - wouldn't make again. I prefer basic deviled eggs recipe.

Comment Number: 685


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