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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I have made these many times, they are so good! -start with the amounts listed and add in more to suit taste. If you don't have a food processor you can use a hand mixer to mix the yolks. Plan ahead the prepared eggs must chill for at least 4 hours before serving to blend flavors. I boil 14 or 15 eggs as I like to have more yolk filling, but you can use just 12 eggs if desired. You will *love* these I promise! 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) |
Directions:
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.
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