Ingredients
- 5 whole eggs (boiled)
- 1 pack of SOMOS™ Mexican Street Corn White Rice
- 1/2 block of cream cheese
- 1 tsp of taco seasoning
- SOMOS™ Mexican Chili Crisp
- Chopped Cilantro
- Chopped Red Onion
Prep
- Boil the eggs until hard-boiled. Once cooked, cool them in cold water, then peel and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl; set the egg whites aside.
- Microwave the SOMOS™ Mexican Street Corn White Rice for 90 seconds in the microwave.
- Mix all the ingredients for the filling; yolks, rice, taco seasoning and cream cheese.
- Create 10 balls from the rice mixture and stuff the egg whites with it.
- Top each filled egg with a drizzle of SOMOS™ Mexican Chili Crisp, and sprinkle with chopped cilantro and red onions for an added crunch.
- Arrange the deviled eggs on a serving platter and enjoy them fresh as a delicious appetizer!
