Salsa Verde Deviled Eggs

Original Recipe by Good Grief Cook

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PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

12 people

INGREDIENTS:

• 1 (12 oz.) container Sam’s Fresh Salsa Verde Salsa

• 6 hard boiled eggs, peeled

• 1 large hass avocado, pitted, peeled, diced

• ½ teaspoon kosher salt

• ¼ teaspoon smoked paprika

• Fresh cilantro for garnish

DIRECTIONS:

1. Place salsa in a fine mesh strainer set over a bowl. Drain salsa well reserving the liquid for another use.*

2. Slice hard boiled eggs in half lengthwise.

3. Place yolks and avocado in a bowl; mash well with a fork.

4. Stir in salsa, salt and smoked paprika until blended.

5. Pipe or spoon yolk mixture into egg whites.

6. Garnish with cilantro.

NOTES:

• The reserved liquid is really good in flavoring soups like gazpacho or for cooking rice.

• For convenience, hard-cooked peeled eggs can be found in the egg section of the grocery store. Or prepare your own by bringing eggs to a boil. Cover and turn off heat and let eggs stand for 10 minutes. Transfer eggs to an ice bath to cool for 10 minutes and then peel.

• Any leftover filling is delicious on crackers!