These are some of the best deviled eggs I have ever tasted, and, believe me, I’ve tasted many. Not only are they tasty, but they’re pretty too.
I am originally from California, but there is just something about the American Southwest that has always tugged at my heart. I love all of the beautiful colors that can be found both in nature and in man-made items characteristic of the region. From dazzling sunsets to multi-colored textiles and pottery, I love it all. Fortunately in 2005 I moved to Arizona and haven’t looked back. I love it here.
Don’t these beautiful deviled eggs capture the lush color palette of the Southwest perfectly? Their deep golden filling flecked with shredded cheddar cheese reminds me of the desert sand in all of its wonderful hues and variations. It is the perfect backdrop for the little hints of green onion peeking through. The red tortilla strips remind me of brilliant sunsets on those evenings when it looks like the Arizona sky has been set on fire. Even the white and red together make me think of terracotta roofs on whitewashed Spanish houses. My favorite architectural style of all time, by the way!
If you are looking for some southwestern flavor without a lot of heat, then these deviled eggs are for you! I did photograph them with a jalapeno pepper, but I didn’t add any jalapeno to the recipe. You could definitely add that, though, if you’re looking for more heat. Chopped cilantro would be a nice addition too!
So why (for me) are these the best deviled eggs? It has to be the tanginess of the sour cream and cheddar cheese combined with the mellow smokiness of the cumin. A decidedly southwestern flavor combination without the bite. I did decide to add a bit of mayo to soften these up, but ended up wishing I’d added more sour cream rather than mayo. Then I could have added these to my deviled eggs without mayo category. I know that a lot of you are looking for recipes without mayo. Oh well. Next time! Of course you can always omit the mayo.
Doesn’t this look good? Yum!
- 6 large eggs, hard-cooked and peeled. Use steam method for best results.
- 1 tbsp. Mayo
- 3 tbsp. shredded sharp cheddar cheese
- 1 tbsp. salsa
- 1 tbsp. sour cream
- 1 tbsp. chopped green onion
- 1 tsp. cumin
- red tortilla strips for garnish. You can usually find this in the salad dressing section of your grocery store near the croutons.
- Halve eggs lengthwise. Remove yolks into a medium mixing bowl. Mash yolks with fork.
- Add Mayo, shredded cheese, salsa, sour cream, green onion, and cumin. Mix well. I like to use a mixer. I ended up with a firm filling. You can adjust the sour cream and mayo to get your preferred consistency.
- Spoon or pipe filling into egg whites. Garnish with red tortilla strips broken into small pieces.