High Fructose Corn Syrup Free Crunchy Salsa Verde Deviled Eggs

Total time45 min

Prep time20 min

Cook time15 min

High Fructose Corn Syrup Free Crunchy Salsa Verde Deviled Eggs

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Ingredients

6 servings

For the eggs

6 large eggs
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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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