Dye peeled eggs (see How to Dye Peeled Hard-Boiled Eggs). Cut dyed eggs lengthwise in half. Remove yolks and place in a medium bowl. Set egg whites aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These Tex-Mex-style devilish eggs are paired with salsa and taco seasoning, then topped with nacho cheese tortilla chips for a fun flavor fiesta.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee peeled & ready to eat hard boiled eggs | ||
| 3 Hy-Vee light mayonnaise | ||
| 2 tbsp. Kylito’s hot salsa | ||
| ½ tsp. Good Graces gluten-free taco seasoning | ||
| 4 Hy-Vee nacho cheese flavored tortilla chips, broke into thirds | ||
| ¼ avocado, seeded, peeled and sliced | ||
| 1 tbsp. canned seasoned black beans, drained and rinsed | ||
| Fresh cilantro, for garnish | ||
| Sriracha hot chili sauce, for garnish |
Things To Grab
- 2 (16-oz.) tall glasses
- Spoon
- Paper towels
- Sharp knife
- Medium bowl
- Fork
- Disposable pastry bag or small spoon
Directions
Mash egg yolks with a fork until smooth. Stir in mayonnaise, salsa and taco seasoning.
Pipe or spoon yolk filling into egg white halves. Cover and refrigerate until up to 1 day.
To serve, top with tortilla chips, avocado and black beans. Garnish with cilantro and Sriracha, if desired.
Nutrition facts
Servings
60 Calories per serving
1 deviled egg
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 85mg
- Sodium: 95mg
- Total Carbohydrates: 2g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 6%
0%
Potassium 2%