Mexican Deviled Eggs with Avocado and Jalapeño Recipe
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.
- 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
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
- 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.
- Cool Eggs: Transfer the boiled eggs to an ice bath to stop the cooking process and make peeling easier.
- Peel and Slice: Carefully peel the cooled eggs and slice each egg in half lengthwise.
- Mash Yolks and Avocado: Remove the yolks and combine them with the ripe avocado in a bowl, mashing until smooth.
- 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.
- Adjust Seasoning: Taste the filling and adjust salt, pepper, or lime juice as needed to suit your preference.
- Fill Egg Whites: Spoon or pipe the creamy filling back into the egg white halves, distributing evenly.
- 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.
- 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
