Deviled Eggs - Tex-Mex Deviled Eggs

[Chowhound]

6 hard-boiled eggs, peeled
2 tablespoons chopped green chiles undrained
2 tablespoons whole kernel corn, drained
2 tablespoons green onions with tops, minced
2 tablespoons shredded Monterey jack cheese
2 tablespoons taco sauce
1/8 teaspoon salt

Cut eggs in half lengthwise. Remove yolks; set whites aside. Mash yolks with fork. Blend in chilies, corn, green onions, cheese, taco sauce and salt. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half.