Mexi Salsa Deviled Eggs

Directions

1. 1
   Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process) set aside.
2. 2
   Using a sharp knife slice the hard-boiled eggs in half.
3. 3
   Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!).
4. 4
   Place the 24 egg whites halves on a plate or serving platter.
5. 5
   Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
6. 6
   Add in seasoned salt and pepper to taste, and process again.
7. 7
   Transfer the mixture to a bowl.
8. 8
   Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
9. 9
   Spoon or pipe about 1 tablespoon (or more if desired) into the egg white halves.
10. 10
    Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
11. 11
    Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.