A Twist To The Devilled Eggs

Posted by Dexie on May 6, 2007

First of, did you miss me? Sorry I haven't been posting much here lately. With my husband recent trip that lasted 3 weeks, my kitchen went into some sort of hiatus. Then when he got back, things got really hectic so I haven't had time to come here. But that's a thing in the past now, I'm back :) .

For my comeback dish, I present you Devilled Eggs with a twist. I mentioned the latter because the usual way of making this delicious and easy appetizer entry is to just mash the egg yolks in a little bit of mayonnaise, dots of tobasco sauce, season with salt and pepper and garnish with a sprinkle of paprika. Well I decided to experiment. Instead of mayonnaise I used sour cream and since I was in a twisty mood, I also added salsa.

INGREDIENTS:
5 boiled eggs, shelled
1 spoonful of sourcream
1 spoonful of salsa
a couple dots of tobasco sauce
sprinkle of garlic powder
salt ad pepper to taste
sprinkle of paprika and dried basil for garnish

Cut the boiled and shelled eggs carefully in half. Scoop out the yolks. Put them in a bowl. Add all the ingredients except for the paprika and dried basil. Mash everything together with a fork.

Scoot a spoonful of mixture, put them in the white part of eggs. Right where the egg yolk was supposed to be in. Repeat the process until you've filled all the eggs. Garnish each devilled eggs with sprinkle of paprika and dried basil. Store in the fridge until serving.

These are perfect as appetizers for any parties. Just a tip, don't add too much sour cream. The filling could get runny. If that happens, don't worry. Just store them in the fridge for a little bit. Letting them cool would make a lot of difference.

*This is part of the Lasang Pinoy Food Event. The theme for this month is all about eggs. Check out the community to learn more all about it.