Southwestern Deviled Eggs

 

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This fun recipe is adapted from Taste of the South (April-May 2011).  The original calls for a sprinkling of crushed tortilla chips so you can certainly do that if you want to simplify the recipe.  I wanted the shape and texture of these corn tortilla slivers and they only take a minute to fry.  If, like me, you don’t have one of those platters specially designed to serve deviled eggs, just use a sharp knife and take a tiny sliver off the bottom of each half egg.  That way, the eggs will stay stable on the plate and not roll about.

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12 hard boiled eggs
1/2 cup sour cream
1/2 cup finely shredded pepper Jack cheese
2 tablespoons chopped green onions
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup vegetable oil
2 corn tortillas, finely slivered
salt to taste
coarse ground pepper
fresh cilantro
Cut the hard boiled eggs in half and mash the yolks with a fork.  Add sour cream, pepper jack cheese, green onion, chili powder and salt and mix well.  Spoon into the egg whites. Heat the oil in a small skillet and fry the tortilla strips until light brown, 45-60 seconds, and drain on paper towels.  Salt lightly. Garnish the eggs with the fried tortilla strips, chopped fresh cilantro, and a generous sprinkle of coarse ground black pepper.
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