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Mexican Deviled Eggs Recipe

Mexican Deviled Eggs Recipe
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★★★★★

4.8 from 19 reviews

This Mexican Deviled Eggs recipe offers a creamy, zesty twist on the classic deviled eggs by incorporating ripe avocado, Mexican crema, and bold spices. Perfect as an appetizer or snack, these eggs are garnished with smoked paprika, fresh cilantro, jalapeño slices, and lime wedges for an authentic and flavorful bite.

Ingredients

Scale

Eggs

  • 12 Large eggs, hard-boiled and peeled

Deviled Egg Filling

  • 1 Ripe avocado, mashed
  • 3 tablespoons Mayonnaise
  • 2 tablespoons Mexican crema (or sour cream or Greek yogurt as a substitute)
  • 1 Jalapeño pepper, finely diced (seeds removed for less heat)
  • 2 tablespoons Fresh lime juice
  • 2 tablespoons Fresh cilantro, chopped
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Chili powder
  • 0.5 teaspoon 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 and Cool Eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 10-12 minutes. After that, immediately transfer them to an ice bath to cool completely, making them easier to peel.
  2. Peel and Halve Eggs: Carefully peel the cooled eggs and slice each one in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
  3. Prepare Filling: Mash the egg yolks and ripe avocado together until smooth and creamy. Add the Mexican crema, mayonnaise, finely diced jalapeño, fresh lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly to combine all flavors evenly.
  4. Adjust Seasoning: Taste the filling mixture and adjust salt, pepper, or lime juice according to your preference to balance the flavors perfectly.
  5. Fill Egg Whites: Using a spoon or piping bag, carefully fill each egg white half with the creamy avocado yolk mixture, mounding it slightly for a pretty presentation.
  6. Garnish: Sprinkle the filled eggs with smoked paprika, and top with fresh cilantro leaves and jalapeño slices for added color and flavor.
  7. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled with lime wedges on the side for an extra burst of citrus.

Notes

  • Nutrition information is approximate and should be used as a guideline.
  • For less heat, remove all seeds from the jalapeño or omit it entirely.
  • Mexican crema can be substituted with sour cream or Greek yogurt if unavailable.
  • Eggs should be fresh for best results and easier peeling.
  • These deviled eggs can be prepared a day in advance and stored covered in the refrigerator.

Nutrition

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

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