MEXICAN DEVILLED EGGS WITH CORN
6 boiled eggs 1 cup corn niblets – boiled till tender in salted water 1-2 tsp mustard sauce 1 tsp hot sauce 1 tsp Worcestershire sauce 1 chopped onion 3 tbsp grated cheese salt and pepper to taste
Peel the boiled eggs. Cut into halves and remove the yolks. Place the yolks in a bowl with the remaining ingredients. Mash with a fork and mix the mashed yolk with the remaining ingredients. Spoon into the emptied eggs in place of the yolks. Serve immediately.