Zesty Latin Devils
|Hard cooked eggs||12|
|Canned chopped green chiles||1⁄4 Cup (4 tbs)|
|Canned whole kernel corn||1⁄4 Cup (4 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese||1 Ounce|
|Taco sauce||1⁄4 Cup (4 tbs)|
Peel hard-cooked eggs, cut in half lengthwise.
Remove yolks from whites.
Set aside whites.
In a medium mixing bowl, mash yolks, smoothing out all lumps.
Add chilies, com, green onions, cheese, taco sauce and salt to eggyolks, mix well.
Use yolk mixture to fill reserved whites.
Refrigerate, covered, until thoroughly chilled.
Before serving, cut each piece in half.
Serve with wooden picks for ease in removing from plate.
If desired for easier handling, use crackers as a base for quartered eggs.