Southwestern Deviled Eggs
Jicama, Carrot and Red Bell Pepeper Salad
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp white wine vinegar
- ⅛ tsp cayenne pepper
- ¼ cup refrigerated salsa, drained
- Fresh jalapeño pepper slices (optional)
Instructions
- Place eggs in a single layer in a large saucepan; add water to cover.
- Bring to a boil. Remove from heat; let stand, covered, 15 minutes. Drain; run cold water over eggs.
- Peel eggs, and cut each egg in half lengthwise. Remove yolks to a bowl.
- Add mayonnaise, mustard, vinegar and cayenne to egg yolks; mash to blend.
- Fill egg white halves with yolk mixture. Chill until ready to serve.
- Top with salsa and, if desired, jalapeños just before serving.
Side Dish Ingredients
- 2 cups jicama, peeled and cut into matchsticks
- 1 carrot, cut into match-sticks
- 1 red bell pepper, thinly sliced
- 3 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- ¼ tsp salt
- Cayenne pepper
Side Dish Instructions
- Combine jicama, carrot, red bell pepper, oil, vinegar, lime juice, honey, and salt in a bowl; toss to coat. Lightly sprinkle with cayenne pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 5 |
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