Mexican Deviled Eggs – Bariatric Snack

If you caught my earlier post on the day I made hard-boiled eggs in the oven, this is what I did with my eggs. Deviled eggs are great any time of year, and especially as holiday parties start rolling in. They look beautiful and and packed with filling protein. Spin this recipe tons of different ways! (Did you see the time I made Caesar Deviled Eggs?)

Mexican Deviled Eggs - Bariatric Snack

Course: Appetizers, Snack

Cuisine: Mexican, No Cook

Servings: 6 servings

Calories: 165kcal

Author: Steph Wagner

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Ingredients

• 12 hard boiled eggs
• 1/4 cup shredded 2% cheddar cheese
• 1/4 cup fat-free mayo
• 1/4 cup salsa of choice
• 2 tbsp sliced green onions
• 1 tbsp light sour cream

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Instructions

• Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayo, salsa and sour cream.
• Stuff or pipe into egg whites. (A plastic bag with the corner cut off works well.) Sprinkle green onion over each egg. Serve immediately or chill until ready to serve.

Nutrition

Serving: 2egg halves | Calories: 165kcal | Carbohydrates: 2g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 380mg | Sodium: 307mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg