Mexi Salsa Deviled Eggs Recipe

Name: Mexi Salsa Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 14 large hard-boiled eggs; 1 cup finely grated cheddar cheese; 1/4 cup salad dressing (use Miracle whip salad dressing or similar, not mayo for this); 2 teaspoons Miracle Whip, mustard mania (optional but good to use) or 1 -2 teaspoon prepared mustard (optional but good to use); 1/4 cup medium salsa (or use mild); 1 tablespoon sour cream; 2 -3 large green onions, finely chopped; 1/4 teaspoon garlic powder; seasoned salt and pepper (to taste); finely grated cheddar cheese (any amount desired for topping); paprika (optional)

Servings: persons

14 large hard-boiled eggs
1 cup finely grated cheddar cheese
1/4 cup salad dressing (use Miracle whip salad dressing or similar, not mayo for this)
2 teaspoons Miracle Whip, mustard mania (optional but good to use) or 1 -2 teaspoon prepared mustard (optional but good to use)
1/4 cup medium salsa (or use mild)
1 tablespoon sour cream
2 -3 large green onions, finely chopped
1/4 teaspoon garlic powder
seasoned salt and pepper (to taste)
finely grated cheddar cheese (any amount desired for topping)
paprika (optional)

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
Using a sharp knife slice the hard-boiled eggs in half.
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
Place the 24 egg whites halves on a plate or serving platter.
5
Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
6
Add in seasoned salt and pepper to taste, and process again.
7
Transfer the mixture to a bowl.
8
Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
9
Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
10
Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
11
Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 large hard-boiled eggs, 1 cup finely grated cheddar cheese, 1/4 cup salad dressing (use Miracle whip salad dressing or similar, not mayo for this), 2 teaspoons Miracle Whip, mustard mania (optional but good to use) or 1 -2 teaspoon prepared mustard (optional but good to use), and more.

Yes, Mexi Salsa Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexi Salsa Deviled Eggs

How did you like this recipe?

Frequently Asked Questions