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Taco Deviled Eggs

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Taco Deviled Eggs
  • Prep Time 15 min
  • Total Time 20 min
  • Servings 12
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Deviled eggs dialed up a notch with spicy Mexican flavor.

Ingredients

6
eggs
3
tablespoons Old El Paso™ refried beans
1
tablespoon Old El Paso™ chopped green chiles (or more for extra spice)
1/2
tablespoon Old El Paso™ taco seasoning mix
1
tablespoon green onions, chopped
12
teaspoons Old El Paso™ Salsa (for garnish, if desired)
12
tortilla chips (for garnish, if desired)

Directions

  • 1 In a large pan, cover eggs with water and bring to a boil. Turn heat off and let eggs sit in water for 12 minutes.
  • 2 With a slotted spoon, remove eggs from hot water and place in ice water to stop cooking.
  • 3 Peel cold eggs, then cut each in half lengthwise with a sharp knife. With a spoon, scoop out yolks.
  • 4 Add yolks to a bowl and mash with a fork. Add refried beans, green chiles, taco seasoning and chopped green onions. Mix well to combine.
  • 5 Add filling mixture to a plastic bag and pipe (or spoon) into hollow egg whites.
  • 6 Refrigerate until ready to serve, then garnish each with a teaspoon of salsa and a tortilla chip.
Nutrition Information 
No nutrition information available for this recipe
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