Saturday, March 12, 2011

Mexican Deviled Eggs

Here is something you can make when your chickens are giving you more eggs than you know what to do with!

Mexican Deviled Eggs
8 hard boiled eggs
2 tablespoons sour cream
1 teaspoon mustard
1/2 cup salsa, hot, medium, or mild
4 slices bacon, cooked crisp and drained
Chili powder or paprika for garnish

Peel eggs, cut in half, and place yolks in a mixing bowl. Mash the yolks and add the sour cream, mustard, and salsa. Blend well. Finely crumble 2 slices of the bacon and stir in. Fill the whites. Sprinkle lightly with chili powder or paprika. Break the other slices of bacon into 8 equal pieces each. Place a piece on top of each egg.

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