Tex Mex Deviled Eggs THM and So Tasty

I have friends who take issue with the name of this side dish, classic picnic fare, Deviled Eggs. I looked it up and the full meaning of the word deviled in this context is "spicy, hot", and this recipe can be as spicy, hot as you want them.
There is also an update at the bottom of this page with a variation which I like even better. Try them both and let me know which you prefer.

These measurements will vary because the size of the eggs will vary.

8 eggs

1/4 cup mayo, more or less

2 tablespoons salsa, mild, medium, hot, burn your tonsils-you choose

1/3 cup finely shredded sharp cheddar cheese

dash cumin

dash salt

dash chipotle pepper powder or cayenne

dash hot sauce

Boil eggs for 20 minutes. When almost cool, peel and rinse the eggs. Cut in half lengthwise, empty the yolks into a small bowl and place the empty white halves onto a serving plate.

Mash the yolks with a pastry cutter or fork and add the rest of the ingredients. 

Mix this and if it seems dry add enough mayo or salsa to moisten. 

 

Spoon or pipe into the empty halves.

 This took those old deviled eggs out of the "ho-hum"!

Update:  

I made these again but had no salsa in the fridge; these are the substitutions and I think they are even better!

1/2 the mayo above for ranch dressing

instead of salsa I used 1/2 a tomato diced very finely

instead of chipotle powder I used both smoked paprika and ancho chile powder

2 tablespoons finely minced sweet onion

1 small clove of garlic, finely minced

This is THM- S.

Also, if you want egg salad just chop it all with the whites and maybe increase the seasoning. For THM, serve with Joseph's Pitas or next to a salad. Enjoy!