Mexican Deviled Eggs with Avocado and Jalapeño Recipe
Mexican Deviled Eggs combine creamy mashed avocado and rich egg yolks with zesty lime, fresh cilantro, and a touch of heat from jalapeño. This vibrant twist on classic deviled eggs brings a creamy texture and bold Mexican flavors, perfect as a party appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling, No-Cook
- 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)
Garnishes
- Smoked paprika (For garnish)
- Cilantro leaves (For garnish)
- Jalapeño slices (For garnish)
- Lime wedges (For garnish)
Instructions
- Boil Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then cook for about 10-12 minutes until hard-boiled. Remove the eggs and place them in an ice bath to cool completely, stopping the cooking process and making peeling easier.
- Prep Eggs: Once cooled, peel each egg carefully and slice them in half lengthwise. Remove the yolks and set aside in a separate bowl.
- Mash Filling: Mash the egg yolks and ripe avocado together until smooth and creamy, creating the base for your filling.
- Mix Filling: Add the mayonnaise, Mexican crema (or sour cream/Greek yogurt), finely diced jalapeño, lime juice, chopped fresh cilantro, ground cumin, chili powder, garlic powder, salt, and pepper to the mashed yolks and avocado. Mix thoroughly until well combined and creamy.
- Season: Taste the filling mixture and adjust seasoning by adding more salt, pepper, or lime juice according to your preference.
- Fill Eggs: Using a spoon or piping bag, carefully fill each egg white half with the creamy avocado-yolk mixture, evenly distributing the filling.
- Garnish: Sprinkle smoked paprika over the filled eggs, and top with cilantro leaves and jalapeño slices for an extra pop of flavor and color.
- Chill: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld and serve chilled for the best taste experience.
Notes
- For a spicier version, leave the seeds in the jalapeño or add extra slices on top.
- Mexican crema can be substituted with Greek yogurt or sour cream for a similar tangy flavor.
- You can prepare these eggs up to a day ahead; store them covered in the refrigerator.
- Use a piping bag fitted with a star tip for a decorative presentation.
- Feel free to add a sprinkle of chopped green onions or radishes for additional crunch.
Keywords: Mexican deviled eggs, avocado deviled eggs, Mexican appetizer, creamy deviled eggs, party appetizers, easy deviled eggs recipe
