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Mexican Deviled Eggs
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    Mexican Deviled Eggs

  • 8 large EGGS, hard boiled
  • 1/2 cup CHEDDAR CHEESE, shredded
  • 1/4 cup MAYONNAISE
  • 1/4 cup SALSA (your fav. brand or homemade)
  • 2 TBS ONION, grated
  • 1 TBS SOUR CREAM
  • To taste SALT & PEPPER
  • Cut the eggs in half once they're totally cooled.

    Mash the yolks, then add the rest of the ingredients in and mix well. Fill the yolks with a small spoon or place the yolk mixture into a piping bag and pipe in (in a pinch, use a plastic baggie and cut off a small corner of the bag--works great).

    From: LINDA MAGEE1, lindamagee1@cs.com
    Posted By: LINDA MAGEE1, Rec.Food.Recipes
    Post Date: Tuesday, April 04, 2000

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