Skip to main content

Southwestern Deviled Eggs



Anyone who knows me well, knows I don't eat eggs.  It's not a moral objection,  I never acquired a taste for them.  Snails, yes.  Eggs, NO!  However,  I realize not everyone shares my idiosyncratic aversion to chicken embryos,  so  here is an easy Southwestern Deviled egg recipe.  Bon Appetit!

Ingredients:

  Six large eggs, hard boiled and peeled
1/3 cup mayonnaise
3 tablespoons cheddar cheese
2 tablespoons salsa (I like Jardin's)
1 1/2 tablespoon sour cream
1 tablespoon chopped green onion
1 tablespoon cilantro for garnish (optional,  you can use some of the chopped green onion as garnish instead)
1 teaspoon cumin
Salt and pepper to taste

Preparation:

Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, cheddar, salsa, sour cream, green onion and cumin. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with yolk mixture and garnish with cilantro or green onions, if desired. Refrigerate until ready to serve.


Comments

Popular posts from this blog

The 30 Day Vegetarian Experiment: Eggplant Parmesan

  Although I just made my first post today,  this is actually my fourth day as vegetarian.  I started on a Friday,  which is particularly problematic because that is our take-out night.  I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry.   Not a bad trade really.     So far the biggest difference I have noticed is a lack of cravings.  In only a few days,  I do not seem to have the swings between craving sweet and salty foods.  I also stay seem to stay full a little longer.   Sunday is family meal night so I made Eggplant Parmesan.   This recipe will feed four or two with leftovers.  I do not fry my eggplant.  I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side.  I find that eggplant is like a sponge and will soak up way to much ...

Emulsion Blender

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  

www.houzz.com

If anyone is looking to remodel in the future,  the first step is to create an idea folder.  The second is to  talk to a professional--Interior Designer.  The web is filled with sites which are filled with pictures.  One of the best I have found is www.houzz.com.  It is very well organized.  You can look by room or space and style.  Say you want to find a modern kitchen.  Just click modern and kitchen.  Could not be easier.  The site even allows you to create an idea folder by project.  The second suggestion: "Talk to a professional."  At the risk of being a cheerleader for my own profession, let me say we are trained to manipulate space and create spaces that reflect your vision.  If this is not philosophy of your designer,  find another.  Oh,  and someone with a "flair" but no training is not a designer.   Believe me,  you will save as much money as you pay us and come out with a better...