Mexican Deviled Eggs with Avocado, Jalapeño, and Cilantro Recipe

Mexican Deviled Eggs offer a fresh, flavorful twist on a classic appetizer by incorporating creamy avocado, zesty lime, and a hint of spice. These vibrant deviled eggs are perfect for parties, potlucks, or a tasty snack anytime.

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 large pot and cover with water. Bring to a boil, then remove from heat and let eggs sit for 10-12 minutes. Transfer eggs to an ice bath to cool completely.
2. Step 2: Peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a bowl.
3. Step 3: Mash the egg yolks together with the ripe avocado until smooth and creamy.
4. Step 4: Stir in the mayonnaise, Mexican crema, finely diced jalapeño, lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
5. Step 5: Taste the filling and adjust the seasoning as needed.
6. Step 6: Spoon or pipe the creamy filling back into the egg white halves, filling them generously.
7. Step 7: Garnish each deviled egg with a sprinkle of smoked paprika, a cilantro leaf, and a slice of jalapeño.
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 seeds from the jalapeño or substitute with a mild pepper.
• Try adding a dash of hot sauce to the filling for extra heat.
• Use Greek yogurt instead of mayonnaise and crema for a lighter option.
• Garnish with crispy bacon bits for added texture and flavor.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Because of the avocado, they are best enjoyed fresh but can be gently stirred and served again chilled. Avoid freezing as texture will be affected. When ready to serve, let them sit at room temperature for 10 minutes for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mexican deviled eggs ahead of time?

Yes, you can prepare the filling and boil the eggs a day in advance. Assemble the deviled eggs and garnish just before serving to keep them fresh and visually appealing.

What can I substitute for Mexican crema?

If you don’t have Mexican crema, sour cream or Greek yogurt work well as substitutes and will provide a similar tangy creaminess.

Mexican Deviled Eggs with Avocado, Jalapeño, and Cilantro Recipe

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4.8 from 137 reviews

This Mexican Deviled Eggs recipe elevates traditional deviled eggs with a creamy avocado filling and a blend of Mexican-inspired flavors like jalapeño, lime, cilantro, and smoky paprika. Perfect as a fresh and flavorful appetizer or party snack that combines the creaminess of avocado and mayo with a tangy and slightly spicy kick.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• 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, seeds removed for less heat)
• 2 tbsp Fresh 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 pot of boiling water and cook until hard-boiled, about 10-12 minutes. Once cooked, transfer the eggs to an ice bath to cool completely, which helps make peeling easier.
2. Prep Eggs: Peel the cooled eggs carefully and slice each egg in half lengthwise, removing the yolks and placing them in a mixing bowl.
3. Mash Filling: Mash the egg yolks together with the ripe avocado until smooth and creamy for a rich and vibrant base.
4. Mix Filling: Combine the mashed yolk and avocado mixture with mayonnaise, Mexican crema, finely diced jalapeño, fresh lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
5. Season: Taste the filling and adjust the seasoning by adding more salt, pepper, or lime juice as desired to achieve a balanced, flavorful mix.
6. Fill Eggs: Spoon or pipe the creamy filling evenly back into the egg white halves, creating a visually appealing presentation.
7. Garnish: Sprinkle smoked paprika over the filled eggs and top with fresh cilantro leaves and thin jalapeño slices for color, flavor, and a mild heat kick.
8. 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, keep the jalapeño seeds or add extra diced jalapeño.
• You can substitute Mexican crema with sour cream or Greek yogurt for a tangier flavor.
• Use a piping bag for a neater presentation when filling the egg whites.
• Make ahead and store in the refrigerator for up to 24 hours for convenience.
• Ensure eggs are fully cooled before peeling to avoid tearing the whites.

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