Anti Inflammatory Crunchy Salsa Verde Deviled Eggs
Total time45 min
Prep time20 min
Cook time15 min
4.7(19)
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Learn more →Ingredients
6 servings
For the eggs
- 6 large eggs
For the filling
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp salsa verde (tomatillo-based, no garlic or onion added)
- 1 tbsp fresh lime juice
- ¼ tsp ground cumin
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp cayenne pepper (optional)
For the crunchy topping
- 3 tbsp raw pepitas (pumpkin seeds)
- ½ tsp garlic-infused oil
- ⅛ tsp fine salt
For serving
- 2 tbsp fresh cilantro leaves, roughly chopped
- 1 small jalapeño, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch. Peel the eggs and pat dry.
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