NEW! Google Custom Search


Salsa Deviled Eggs

Billll's picture

Adapted from a BA recipe some years back.

12 hard boiled eggs peeled & halved

1/3 C mayo

1 t Dijon mustard

1/4 cup, drained and finely minced oil packed sun dried tomatoes

2 T finely minced pickled jalapeno peppers

4 green onions, minced

6 Kalamata olives, pitted, finely chopped

Remove yolks from eggs and place yolks in a medium bowl , blend in mayo and mustard. Stir in remaining ingredients. Put mixture in a pastry bag with a large tip and pipe into the egg whites.May need more mayo if eggs are really large. Refrigerate--will keep several days. Great holiday treat.