Mexi Salsa Deviled Eggs - cooking recipe

Ingredients

14 large hard-boiled eggs
1 cup finely grated cheddar cheese
1/4 cup salad dressing (use Miracle whip salad dressing or similar, not mayo for this)
2 teaspoons Miracle Whip, mustard mania (optional but good to use) or 1 -2 teaspoon prepared mustard (optional but good to use)
1/4 cup medium salsa (or use mild)
1 tablespoon sour cream
2 -3 large green onions, finely chopped
1/4 teaspoon garlic powder
seasoned salt and pepper (to taste)
finely grated cheddar cheese (any amount desired for topping)
paprika (optional)

Preparation

Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
Using a sharp knife slice the hard-boiled eggs in half.
Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
Place the 24 egg whites halves on a plate or serving platter.
Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
Add in seasoned salt and pepper to taste, and process again.
Transfer the mixture to a bowl.
Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.