Mexican Deviled Eggs with Avocado, Jalapeño, and Cilantro Recipe
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.
- 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
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
- 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.
- Prep Eggs: Peel the cooled eggs carefully and slice each egg in half lengthwise, removing the yolks and placing them in a mixing bowl.
- Mash Filling: Mash the egg yolks together with the ripe avocado until smooth and creamy for a rich and vibrant base.
- 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.
- Season: Taste the filling and adjust the seasoning by adding more salt, pepper, or lime juice as desired to achieve a balanced, flavorful mix.
- Fill Eggs: Spoon or pipe the creamy filling evenly back into the egg white halves, creating a visually appealing presentation.
- 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.
- 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
