Mexican Deviled Eggs with Avocado and Jalapeño Recipe

Introduction

Mexican Deviled Eggs are a flavorful twist on a classic appetizer, combining creamy avocado and zesty lime with traditional deviled egg filling. These vibrant bites are perfect for parties, potlucks, or a tasty snack any time.

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. Transfer the eggs to an ice bath to cool completely.
2. Step 2: Peel the cooled eggs and slice each one in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
3. Step 3: Mash the egg yolks together with the ripe avocado until smooth and creamy.
4. Step 4: Add the mayonnaise, Mexican crema, finely diced jalapeño, lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine all ingredients evenly.
5. Step 5: Taste and adjust seasoning if needed.
6. Step 6: Spoon or pipe the avocado mixture back into the egg white halves.
7. Step 7: Garnish with a light sprinkle of smoked paprika, cilantro leaves, and jalapeño slices. Serve with lime wedges on the side.
8. Step 8: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Tips & Variations

• For a milder version, remove all jalapeño seeds or substitute with a mild pepper like poblano.
• Use a piping bag with a star tip for neat presentation when filling the eggs.
• Try adding a touch of hot sauce or smoked chipotle powder for extra smoky heat.
• Substitute Mexican crema with sour cream or Greek yogurt for a similar creamy texture.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Best eaten fresh, but they can be gently reheated to room temperature before serving if preferred. Avoid freezing as the texture of avocado and egg changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Mexican deviled eggs ahead of time?

Yes, you can prepare the filling a day ahead and store it separately. Assemble the eggs just before serving to keep the egg whites firm and fresh.

What if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or Greek yogurt without significantly changing the flavor or texture.

Mexican Deviled Eggs with Avocado and Jalapeño Recipe

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★★★★★

4.7 from 113 reviews

This Mexican Deviled Eggs recipe offers a creamy and flavorful twist on the classic appetizer by incorporating ripe avocado, Mexican crema, and traditional spices like cumin and chili powder. Perfect for gatherings or a tasty snack, these deviled eggs are garnished with smoked paprika, fresh cilantro, jalapeño slices, and lime wedges, delivering a vibrant and zesty bite.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling and Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

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, remove seeds 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 large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes.
2. Cool Eggs: Transfer the boiled eggs to an ice bath to stop the cooking process and make peeling easier.
3. Peel and Slice: Carefully peel the cooled eggs and slice each egg in half lengthwise.
4. Mash Yolks and Avocado: Remove the yolks and combine them with the ripe avocado in a bowl, mashing until smooth.
5. Combine Filling Ingredients: Add Mexican crema, mayonnaise, finely diced jalapeño, lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper to the mashed mixture, stirring until well incorporated.
6. Adjust Seasoning: Taste the filling and adjust salt, pepper, or lime juice as needed to suit your preference.
7. Fill Egg Whites: Spoon or pipe the creamy filling back into the egg white halves, distributing evenly.
8. Garnish: Sprinkle smoked paprika over the filled eggs, and garnish with cilantro leaves, jalapeño slices, and lime wedges for an extra burst of color and flavor.
9. Chill and Serve: Place the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and serve chilled for best taste.

Notes

• For less heat, remove the seeds and membranes from the jalapeño before dicing.
• Mexican crema can be replaced with sour cream or Greek yogurt if unavailable.
• Make sure to chill the deviled eggs before serving to enhance the flavor and texture.
• Use fresh lime juice for the best bright and tangy flavor.
• This recipe can be prepared a day ahead and stored covered in the refrigerator.

Keywords: Mexican deviled eggs, avocado deviled eggs, spicy deviled eggs, appetizer, party snack, Mexican cuisine, easy recipes