Mexican Deviled Eggs Recipe

Introduction

Mexican Deviled Eggs offer a vibrant twist on a classic appetizer, blending creamy avocado and zesty spices for a flavorful bite. Perfect for parties or a unique snack, these deviled eggs are both refreshing and satisfying.

Ingredients

• 12 large eggs (hard-boiled and peeled)
• 1 ripe avocado (mashed)
• 3 tbsp mayonnaise
• 2 tbsp Mexican crema (or substitute with sour cream or Greek yogurt)
• 1 jalapeño pepper (finely diced, seeds removed for less heat)
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp fresh cilantro (chopped)
• 1 tsp ground cumin
• 0.5 tsp chili powder
• 0.5 tsp garlic powder
• Salt and pepper (to taste)
• Smoked paprika (for garnish)
• Cilantro leaves (for garnish)
• Jalapeño slices (for garnish)
• Lime wedges (for garnish)

Instructions

1. Step 1: Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Step 2: Transfer eggs to an ice bath to cool completely before peeling.
3. Step 3: Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
4. Step 4: Mash the egg yolks together with the ripe avocado until smooth.
5. Step 5: Add the Mexican crema, mayonnaise, diced jalapeño, lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well until fully combined.
6. Step 6: Taste the filling and adjust seasoning with salt, pepper, or lime juice as needed.
7. Step 7: Spoon or pipe the avocado yolk mixture back into the egg white halves.
8. Step 8: Garnish each deviled egg with a sprinkle of smoked paprika, a cilantro leaf, and a jalapeño slice.
9. Step 9: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• For a milder flavor, omit the jalapeño seeds or replace jalapeño with a milder pepper like poblano.
• Use Greek yogurt instead of Mexican crema for a tangier filling and added protein.
• For added crunch, sprinkle crispy bacon bits on top before serving.
• Serve with extra lime wedges for a fresh citrus burst.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best to eat them within this time to prevent browning. Re-chill before serving; they’re best served cold and do not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these Mexican Deviled Eggs ahead of time?

Yes, you can prepare them up to 24 hours in advance. Keep them covered and refrigerated, then garnish just before serving for the freshest appearance.

What can I use if I don’t have Mexican crema?

You can substitute Mexican crema with sour cream or plain Greek yogurt for a similar creamy texture and tangy flavor.

Mexican Deviled Eggs Recipe

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4.8 from 112 reviews

These Mexican Deviled Eggs combine the creamy richness of avocado and Mexican crema with the classic deviled egg, enhanced by the warmth of cumin, chili powder, and fresh jalapeño heat. Perfect as a flavorful appetizer or party snack, these eggs are garnished with smoked paprika, fresh cilantro, and lime for a bright, zesty finish.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Eggs

• 12 Large eggs (Hard-boiled and peeled)

Filling

• 1 Ripe avocado (Mashed)
• 3 tbsp Mayonnaise
• 2 tbsp Mexican crema (Or substitute with sour cream or Greek yogurt)
• 1 Jalapeño pepper (Finely diced, seeds removed for less heat)
• 2 tbsp Lime juice (Freshly squeezed)
• 2 tbsp Fresh cilantro (Chopped)
• 1 tsp Ground cumin
• 0.5 tsp Chili powder
• 0.5 tsp Garlic powder
• Salt and pepper (To taste)

Garnish

• Smoked paprika (For garnish)
• Cilantro leaves (For garnish)
• Jalapeño slices (For garnish)
• Lime wedges (For garnish)

Instructions

1. Boil Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat slightly and boil for 10-12 minutes.
2. Cool Eggs: Transfer eggs to an ice bath immediately after boiling to stop the cooking process and make peeling easier. Let them cool completely.
3. Prep Eggs: Peel the cooled eggs carefully, then slice each egg in half lengthwise and gently remove the yolks into a mixing bowl.
4. Mash Filling: Mash the egg yolks and ripe avocado together until smooth and creamy.
5. Mix Filling: Add the mayonnaise, Mexican crema, finely diced jalapeño, lime juice, fresh chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well combined.
6. Adjust Seasoning: Taste the filling mixture and adjust salt, pepper, or lime juice as desired to balance the flavors perfectly.
7. Fill Eggs: Pipe or spoon the avocado-yolk mixture back into the hollowed egg whites evenly.
8. Garnish: Sprinkle smoked paprika over each filled egg, then decorate with fresh cilantro leaves and jalapeño slices.
9. Chill: Refrigerate the deviled eggs for at least 30 minutes to allow flavors to meld and serve chilled with lime wedges on the side for an extra burst of freshness.

Notes

• For a spicier version, keep the seeds in the jalapeño or add extra jalapeño slices on top.
• Mexican crema can be substituted with sour cream or Greek yogurt for a similar creamy texture.
• Make sure to chill the eggs well before serving to enhance the flavors and texture.
• Use a piping bag or a ziplock bag with the corner cut off to fill eggs neatly and evenly.
• These deviled eggs are best eaten the same day but can be stored covered in the refrigerator for up to 2 days.

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