Taco Deviled Eggs
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Taco Deviled Eggs

Prep: 20 minutes plus standing and chilling
Cook: 10 minutes

12 large eggs
3 green onions, thinly sliced
1/2 cup shredded Cheddar cheese
1/3 cup sour cream
1/4 cup taco sauce
2 tablespoons drained and chopped pickled jalapeños plus 1 teaspoon pickled jalapeño juice
2 teaspoons chopped fresh cilantro
2 teaspoons taco seasoning
1/4 teaspoon kosher salt
6 cherry tomatoes, quartered
2 tablespoons coarsely crushed tortilla chips

1. Place eggs in saucepot large enough to hold them in single layer; add enough water to cover. Heat water to a boil over medium-high heat; immediately remove saucepot from heat, cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.

2. Peel eggs; cut each egg in half lengthwise. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in onions, cheese, sour cream, taco sauce, jalapeños, jalapeño juice, 1 teaspoon cilantro, seasoning and salt. Evenly spoon yolk mixture into egg white halves; cover with plastic wrap and refrigerate at least 1 hour or up to 1 day.

3. Serve deviled eggs topped with tomatoes and chips; sprinkle with remaining 1 teaspoon cilantro. Makes 24 deviled eggs.

Approximate nutritional values per serving (2 deviled eggs):
119 Calories, 8g Fat, 3g Saturated Fat, 194mg Cholesterol, 206mg Sodium,
3g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 8g Protein