Quarterly book club review of the book, The Chile Queen by Sandra Dallas, was big hit. She has become one of my favorite authors. Our book review is always preceded by our favorite part of the evening, the themed potluck. This time the theme is Southwest and the main dish included four different versions of Chile with cornbread. What to make to compliment chile? I found this recipe from Paula Deen, which I altered to suit my taste, and loved the results. It has made me think there are even more creative ideas for for delicious deviled egg.
I love my Mother’s old fashioned deviled eggs but I’ll be branching out to find other versions!
SOUTHWESTERN DEVILED EGGS
12 eggs, hard-boiled and peeled
1/3 cup mayonnaise
3 tablespoons shredded Cheddar cheese
3 tablespoons salsa (I used home-made Salsa)
1 tablespoon sour cream
1 tablespoon chopped green onion, plus more for garnish, optional
1 teaspoon ground cumin
salt and pepper to taste
- Halve eggs lengthwise. Remove yolks and add to a small bowl.
- Mash the yolks with a fork and stir in the mayonnaise, cheese, salsa, sour cream, green onion, and cumin.
- Add salt and pepper, to taste, and blend well.
- Fill the egg whites evenly with yolk mixture and garnish with additional green onions, if desired.
- Arrange in a container and store, covered in the refrigerator, until ready to serve.
Recipe adapted from Paul Deen/Food Network
Fork Lore 