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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.

Ingredients

Scale

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.

Keywords: Mexican deviled eggs, avocado deviled eggs, party appetizers, Mexican appetizer, deviled eggs recipe

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