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Mexican Deviled Eggs Recipe

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4.5 from 83 reviews

A vibrant twist on classic deviled eggs, these Mexican Deviled Eggs combine creamy avocado, zesty lime, and spicy jalapeño for a flavorful appetizer that's perfect for gatherings and parties.

Ingredients

Eggs

  • 12 large eggs, hard-boiled and peeled

Filling

  • 1 ripe avocado, mashed
  • 3 tablespoons mayonnaise
  • 2 tablespoons Mexican crema (or substitute with sour cream or Greek yogurt)
  • 1 jalapeño pepper, finely diced (remove seeds for less heat)
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • Salt and pepper to taste

Garnish

  • Smoked paprika
  • Cilantro leaves
  • Jalapeño slices
  • Lime wedges

Instructions

  1. Boil and cool the eggs: Place the eggs in a pot of boiling water and cook them until hard-boiled, about 10-12 minutes. Remove them and immediately transfer to an ice bath to stop the cooking and make peeling easier.
  2. Peel and halve the eggs: Once cooled, carefully peel the eggs and slice them in half lengthwise.
  3. Prepare the filling: Remove the yolks from the eggs and place them in a bowl. Add the mashed avocado and mix until smooth and creamy.
  4. Mix in seasonings: Add the Mexican crema, mayonnaise, finely diced jalapeño, lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Combine thoroughly and adjust seasoning according to taste.
  5. Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed-out egg white halves. Ensure each egg is generously filled for maximum flavor.
  6. Garnish and chill: Sprinkle smoked paprika over the filled eggs, and top with cilantro leaves and jalapeño slices for a vibrant presentation. Chill the eggs in the refrigerator for at least 30 minutes to meld flavors before serving. Serve with lime wedges on the side for an extra zesty touch.

Notes

  • For milder eggs, remove jalapeño seeds before dicing.
  • Mexican crema can be substituted with sour cream or Greek yogurt for a different tang.
  • Eggs can be boiled up to a day ahead and stored in the refrigerator unpeeled for convenience.
  • Chilling before serving enhances the flavors and texture.

Find it online: https://alinacooks.com/mexican-deviled-eggs-recipe/