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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.