Mexican Deviled Eggs-tofhappetizers, eggs ----WALDINE VAN GEFFEN VGHC42A---- 8 eggs, hard-cook; halve 1/2 cup cheddar, shred 1/4 cup mayo 1/4 cup salsa 2 tablespoon green onions, slice 1 tablespoon sour cream 1 salt Mash the yolks with cheese, mayo, salsa, onions, sour cream and salt. Evenly fill the whites. Serve immediately or chill until ready to serve. Source: Taste of Home. By Patrick & Sarah Gruenwald |
