Mexi Salsa Deviled Eggs

1. 1

   Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.

2. 2

   Using a sharp knife slice the hard-boiled eggs in half.

3. 3

   Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).

4. 4

   Place the 24 egg whites halves on a plate or serving platter.

5. 5

   Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.

6. 6

   Add in seasoned salt and pepper to taste, and process again.

7. 7

   Transfer the mixture to a bowl.

8. 8

   Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.

9. 9

   Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.

10. 10

    Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.

11. 11

    Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.

* Per serving · 4 servings · Values may vary.