“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 Nutrition


  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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