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Spicy Mexican Deviled Eggs Recipe

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5 from 4 reviews

A zesty twist on classic deviled eggs featuring creamy avocado, spicy jalapeño, and flavorful Mexican spices, perfect for a vibrant appetizer or party snack.

Ingredients

Eggs

  • 12 large eggs, hard-boiled and peeled

Filling

  • 1 ripe avocado, mashed
  • 3 tablespoon mayonnaise
  • 2 tablespoon Mexican crema (or sour cream or Greek yogurt)
  • 1 jalapeño pepper, finely diced (seeds removed for less heat)
  • 2 tablespoon fresh lime juice
  • 2 tablespoon fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Garnishes

  • Smoked paprika, for garnish
  • Cilantro leaves, for garnish
  • Jalapeño slices, for garnish
  • Lime wedges, for garnish

Instructions

  1. Cook the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes to fully cook.
  2. Cool and peel: Transfer eggs immediately to an ice bath for 15 minutes to stop cooking and cool completely. Peel the eggs carefully, slice them lengthwise, and scoop out the yolks into a bowl. Arrange the empty egg whites on a serving platter.
  3. Prepare the filling: Mash the egg yolks until smooth. Add the mashed avocado, mayonnaise, Mexican crema, fresh lime juice, finely diced jalapeño, chopped cilantro, ground cumin, chili powder, and garlic powder to the bowl. Mix thoroughly until well combined.
  4. Season to taste: Add salt and pepper as needed, mixing gently to adjust the flavors to your preference.
  5. Fill the eggs: Spoon or pipe the creamy filling into the hollowed egg white halves, ensuring each egg is generously filled.
  6. Garnish and serve: Sprinkle smoked paprika over the filled eggs, and top with fresh cilantro leaves, jalapeño slices, and lime wedges. Serve chilled for the best flavor.

Notes

  • For less heat, remove all seeds from the jalapeño or substitute with a milder pepper.
  • Mexican crema can be replaced with sour cream or Greek yogurt for variation in tanginess and texture.
  • Use a piping bag for a neater presentation of the filling.
  • Prepare eggs a day ahead and store covered in the refrigerator for convenience.
  • Adjust the amount of lime juice to balance creaminess and acidity to your taste.

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