Salsa Deviled Eggs
Salsa Deviled Eggs

Serves:

Ingredients:

10 hard-boiled eggs, peeled, halved
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup finely chopped sun-dried tomatoes
1 tablespoons finely chopped jalapenos
2 green onions, thinly sliced
8 Kalamata olives, chopped

Directions:










Remove
yolks from eggs and place in the bowl of a food processor fitted
with the steel blade. Add in mayonnaise and mustard and pulse
briefly. Add in all remaining ingredients and pulse until mixture
is smooth. Spoon mixture into pastry bag fitted with large star
tip. Pipe mixture into egg halves.


Yield:
20

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