Southwestern Deviled Eggs

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9 years ago

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Southwestern deviled eggs take a classic deviled eggs recipe and kick it up with southwestern ingredients and flavors to make a delicious appetizer!

Disclosure: This is a sponsored post in partnership with the Ohio Egg and Poultry Association. I was compensated, but all thoughts and opinions are my own.

It’s that time of year again! Easter egg hunts, pictures with the Easter Bunny, dying hard boiled eggs, and then using those colored eggs as an ingredient in your favorite recipes for egg salad and deviled eggs!

I was asked by the Ohio Egg and Poultry Association to create a recipe that gives a little twist to deviled eggs, and I think this quick and easy appetizer recipe achieved that mission perfectly.

Combining smashed black beans, plain Greek yogurt, zesty Red Gold diced tomatoes with green chilies, sharp cheddar cheese, cumin, a bit of hot sauce, cilantro and green onions- I used flavors you would find in a typical Southwestern dish- in egg form.

Eggs are very good for you, I think we all have kn that for a while now. But here are a few facts you might now have known:

There are a few schools of thought on how to best prepare hard boiled eggs from steaming them to baking them in a muffin tin. I have tried baking them and they turned out great. I placed mine in a muffin tin in a 350 degree oven for 30 minutes. Once baked, plunge in cold water for 10 minutes and they are done.

For this recipe I chose to boil them. I wanted to ensure that the whites would be photo ready and boiling them was a snap. Place your eggs in a large pot and cover with water to over an inch from the top of the eggs. Bring to a boil for 2 minutes, cover and remove from heat. Allow to sit an additional 2 minutes. Place in an ice water bath to cool.

Watch Ohio Poultry Association Executive Vice President Jim Chakeres demonstrate how to make the perfect hard-boiled egg HERE

Meet some Ohio egg farmers whose hens produce your Easter eggs and take a virtual tour of their farms:

Meet the Weavers, egg farmers from Versailles, Ohio: http://youtu.be/0ewkNHA_H4c

Meet the Hertzfelds, egg farmers from Grand Rapids, Ohio: http://youtu.be/OpZVOhPZ8QE

And NOW for the Southwestern Deviled Eggs recipe!

Heather Tallman

Serving Size 1

Southwestern Deviled Eggs

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Ingredients

1 dozen hard boiled eggs
4 ounces plain Greek yogurt
1/4 C shredded sharp cheddar cheese
1 tsp cumin
1 Tablespoon of hot sauce, I used Best Boy & Co Redhead (to taste)
1/4 C thinly sliced green onion (greens and whites)
1/3 C washed and drained black beans (mashed with a fork)
1/3 C drained Red Gold Tomatoes petite diced with green chilies
Pinch of kosher salt/black pepper

Instructions

Peel each egg.
Slice each egg horizontally and place the yolks into a large bowl.
Place each white open end up on a platter.
Add the remaining ingredients to the yolks.
Mash and combine together until a smooth and cohesive consistency.
Use a spoon to evenly distribute mixture into each open egg white.

Cuisine: American | Recipe Type: appetizer

https://basilmomma.com/2015/03/southwestern-deviled-eggs-ohioeggroll.html/

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