Summer Recipe: Mexican Deviled Eggs

By: Nancy Schechtman

“Wicked chickens lay devilled eggs.”  - Author unknown

I like to try new and different combinations depending on my tastes that day, what's in the pantry or on the menu. This is an excellent way for you to venture out and explore with your own favorites. The recipe that follows is a staple in our home.

For one dozen large eggs, here are the ingredients:

  • ½ cup shredded sharp cheddar
  • ¼ cup mayonnaise
  • ¼ cup salsa
  • 4 tablespoons chopped scallions 
  • 4 tablespoons sour cream 
  • ¾ cup chopped red onion, salt and pepper
  • Tabasco sauce (optional)

Hard boil using your own method.  Cool, peel, slice in half lengthwise.  Spoon out yolks into a bowl; mash them with a fork.  Add remaining ingredients, stir until mixed.  Spoon back into egg; sprinkle with paprika.  May be refrigerated for 2 days.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.