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Deviled Eggs with Pico de Gallo

  • Prep 25 min
  • Total 30 min
  • Ingredients 11
  • Servings 12

Ingredients

6
eggs
3
tablespoons whipping cream
1
tablespoon white wine vinegar
2
teaspoons Dijon mustard
1/2
teaspoon curry powder
1/2
teaspoon hot pepper sauce
2
Roma tomatoes, finely chopped
1
serrano chile, chopped
1
jalapeño, chopped
1/2
large white onion
1/2
teaspoon paprika

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Replace pico de gallo with bacon bits for a fun twist to this classic recipe.

Our spring celebrations usually consist of marinated steak on the grill, a pile of warm corn tortillas and sides such as Mexican rice and ranchero beans stewing in the slow cooker. This year, I am adding deviled eggs to our outdoor appetizer menu. But it's not just any deviled egg recipe; it's a deviled egg recipe with a Latin twist of pico de gallo to give it a fresh feel.

Directions

  • 1 Place eggs in a small saucepan; cover with cold water. Bring to a boil over high heat. Cover and remove from heat; let rest for 15 minutes. Place eggs in ice-cold water. Peel eggs; cool completely.
  • 2 Slice eggs in half, lengthwise. Transfer yolks to small bowl; set whites aside. Mash yolks with fork. Stir in cream, vinegar, mustard, curry powder, and pepper sauce. Mix until blended.
  • 3 In a separate bowl, combine tomatoes, chiles, and white onion.
  • 4 Spoon egg yolk mixture into centers of egg whites. Arrange eggs on serving plate, garnish with pico de gallo and serve.

Our spring celebrations usually consist of marinated steak on the grill, a pile of warm corn tortillas and sides such as Mexican rice and ranchero beans stewing in the slow cooker. This year, I am adding deviled eggs to our outdoor appetizer menu. But it's not just any deviled egg recipe; it's a deviled egg recipe with a Latin twist of pico de gallo to give it a fresh feel.

Rate and Comment

Erica Dinho Erica Dinho
September 9, 2015

Our spring celebrations usually consist of marinated steak on the grill, a pile of warm corn tortillas and sides such as Mexican rice and ranchero beans stewing in the slow cooker. This year, I am adding deviled eggs to our outdoor appetizer menu. But it's not just any deviled egg recipe; it's a deviled egg recipe with a Latin twist of pico de gallo to give it a fresh feel.