Salsa Deviled Eggs

Give your deviled eggs a salsa-kick; or just serve them on a stick.

  • Author: by Serena Ball, RD
  • Yield: 12 deviled eggs 1x


  • 6 eggs
  • 1 tablespoon salsa
  • 1 tablespoon Greek yogurt
  • 1 tablespoon finely chopped red/orange bell pepper
  • Chives and smoked paprika for garnish


  1. Place eggs in a saucepan and cover with water until 1-inch above eggs. Bring just to a boil. Cover with lid and turn off heat. Let set 10 minutes. Remove eggs from saucepan and place in ice cold water to cool completely. Peel eggs.
  2. Slice eggs in half and remove yolks; place yolks in a small bowl. Add salsa, yogurt and bell pepper. Mix thoroughly.
  3. Divide yolk mixture among egg halves and top each half with chives and paprika.