Name: Mexican Deviled Eggs with Avocado and Jalapeño Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Mexican
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, 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); Smoked paprika (For garnish); Cilantro leaves (For garnish); Jalapeño slices (For garnish); Lime wedges (For garnish)

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Introduction

Mexican Deviled Eggs offer a creamy, flavorful twist on the classic appetizer by incorporating fresh avocado, zesty lime, and a hint of jalapeño heat. This vibrant recipe is perfect for gatherings or a tasty snack that’s both satisfying and colorful.

The image shows six deviled eggs arranged neatly on a long white plate placed on a white marbled surface. Each egg half has three visible layers: the smooth, glossy white egg white base, a creamy yellow filling with small bits of green herbs mixed in, and a top layer of crispy, brown bacon bits giving a crunchy texture. Small green coriander leaves are placed on top of some eggs for garnish, adding a fresh bright green color. Additional coriander sprigs are placed on the plate around the eggs. The lighting is soft and natural, making the textures and colors of the eggs and garnishes clear. Photo taken with an iphone --ar 4:5 --v 7

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, 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)
Smoked paprika (for garnish)
Cilantro leaves (for garnish)
Jalapeño slices (for garnish)
Lime wedges (for garnish)

Instructions

Step 1: Place the eggs in a pot and cover them with water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool completely.
Step 2: Peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a bowl.
Step 3: Mash the yolks together with the ripe avocado until smooth and well combined.
Step 4: Add the mayonnaise, Mexican crema, finely diced jalapeño, lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper to the mashed yolk mixture. Stir until thoroughly mixed and creamy.
Step 5: Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice to suit your preference.
Step 6: Spoon or pipe the filling back into the hollowed egg whites, filling each half generously.
Step 7: Garnish the deviled eggs with a sprinkle of smoked paprika, a cilantro leaf, and a slice of jalapeño for an extra pop of color and flavor.
Step 8: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For a milder version, remove all the seeds from the jalapeño before dicing.
Substitute Mexican crema with sour cream or Greek yogurt if preferred.
Add a dash of hot sauce to the filling for extra heat.
Top with crumbled cotija cheese for a salty finish.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, assemble the eggs just before serving. Leftover avocado filling can be stored separately for up to 1 day. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A wooden board holds five deviled eggs arranged in a row, each egg cut in half showing a smooth white base layer, topped with a creamy yellow filling mixed with small green herbs, some filled portions sprinkled with bright red paprika powder. Around and underneath the eggs, fresh green arugula leaves add a textured and leafy layer, with tiny pieces of yellow corn scattered among the greenery. The eggs are slightly shiny and garnished with bits of cooked herbs or vegetables on top, creating a mix of smooth and crumbly textures. The scene rests on a white marbled surface, with soft natural light enhancing the vibrant colors and fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggs in advance?

Yes, you can hard-boil and peel the eggs a day ahead and store them in the refrigerator. However, it’s best to prepare and fill the eggs on the day of serving for optimum freshness.

What if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or Greek yogurt, which provide a similar creamy tanginess to the filling.