I just made these as an experiment.
I have to admit that I wasn't paying that much attention to the measurements so you will have to make adjustments to suit your taste.
What you will need.
Bowl and fork, spoon and pot for boiling eggs
1 tablespoon of mustard (a tablespoon is the bigger of the two spoon sizes, but should never be confused with the granddaddy of spoons - The Ladle).
1 tablespoon of Mayo
Three heaping tablespoons of Mexican cheese salsa (in salsa section - its the orange one)
A pinch a salt (with salt, always start small and add more if you need it)
Boil you eggs. As a refresher on egg boiling. Put eggs in water and boil. When water starts to boil. Turn off the heat and let the eggs just sit in the hot water. After 10 minutes, put the eggs under cold water. After 5 minutes or so in the cold water, peel eggs. You can wait until later to peel the eggs but it may be messier.
Cut eggs in half. Put the yoke in a bowl and set the outer halves aside; you will need them soon enough.
Once all of the egg yokes are in a bowl, add the salt, mustard, mayo and Mexican cheese sauce. Mush all of this together with a fork. It should be lumpy and creamy at the same time. If it's too lumpy, as some more of the ingredients. Don't ask me which. I really don't think it's important so long as you have plenty of the Mexican cheese salsa in there.
Use the spoon to fill the outer half eggs. Put as much in each shell as you like. If you end up with just enough stuff to fill the very last shell, then you are paying too close attention. I always have too much of one or the other.
Now, as you look at the giant tray of delicacies, set a mental limit on how many you intend to eat right now. Failure to do this will result in bloat.
Eat and enjoy.
jim
I have to admit that I wasn't paying that much attention to the measurements so you will have to make adjustments to suit your taste.
What you will need.
Bowl and fork, spoon and pot for boiling eggs
1 tablespoon of mustard (a tablespoon is the bigger of the two spoon sizes, but should never be confused with the granddaddy of spoons - The Ladle).
1 tablespoon of Mayo
Three heaping tablespoons of Mexican cheese salsa (in salsa section - its the orange one)
A pinch a salt (with salt, always start small and add more if you need it)
Boil you eggs. As a refresher on egg boiling. Put eggs in water and boil. When water starts to boil. Turn off the heat and let the eggs just sit in the hot water. After 10 minutes, put the eggs under cold water. After 5 minutes or so in the cold water, peel eggs. You can wait until later to peel the eggs but it may be messier.
Once all of the egg yokes are in a bowl, add the salt, mustard, mayo and Mexican cheese sauce. Mush all of this together with a fork. It should be lumpy and creamy at the same time. If it's too lumpy, as some more of the ingredients. Don't ask me which. I really don't think it's important so long as you have plenty of the Mexican cheese salsa in there.
Use the spoon to fill the outer half eggs. Put as much in each shell as you like. If you end up with just enough stuff to fill the very last shell, then you are paying too close attention. I always have too much of one or the other.
Now, as you look at the giant tray of delicacies, set a mental limit on how many you intend to eat right now. Failure to do this will result in bloat.
Eat and enjoy.
jim
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