Southwestern Deviled Eggs

FROM THE GALLEY

For your next Sunset Cruise for an appetizer take along some Deviled Eggs, but not those traditional ones that grandma made, try this contemporary Southwestern recipe.

Southwestern Deviled Eggs

12 Eggs (hard boiled)

4 Tbs. Green Chilies (canned, chopped)

4 Tbs. Whole Kernel Corn (drained, minced)

4 Tbs. Green Onions (minced)

4 Tbs. Monterey Jack Cheese (shredded)

4 Tbs. Taco Sauce (mild or hot, your choice)

Salt to Taste

Chilli Powder (garnish)

Peel and Cut Eggs in half lengthwise then Remove Yolks and set Whites aside.

Mash Yolks and Blend with next 6 Ingredients.

Divide Yolk Mixture and Refill each Egg White.

Garnish with a Sprinkle of Chili Powder.

Keep cool until ready to serve