Mexican Deviled Eggs are a tasty twist on the classic snack! They feature hard-boiled eggs filled with a creamy mixture of avocado, lime, and zesty spices. Yum!
These little bites are perfect for parties or just a fun snack at home. I love sprinkling a bit of chili powder on top for that extra kick. They disappear fast!
Key Ingredients & Substitutions
Eggs: Large eggs are the foundation for this dish. You can also use medium eggs if that’s what you have. Just adjust the cooking time a bit for smaller eggs.
Mayonnaise: Regular mayonnaise brings creaminess, but you could sub in Greek yogurt for a lighter option. It adds a tangy flavor too!
Lime Juice: Freshly squeezed lime juice is best for that zesty kick. If you’re out of limes, lemon juice works as a solid substitute.
Jalapeño: For more heat, leave some seeds in or use a spicier pepper like serrano. If you want to keep it mild, feel free to skip it altogether.
Cilantro: Fresh cilantro adds a pop of flavor, but if it’s not your thing, try parsley or green onions instead for a different taste.
How Do You Perfectly Boil and Peel Eggs?
Boiling eggs can be tricky, but here’s an easy method to get it just right. Start with eggs in a single layer in cold water. This way, they cook evenly.
- Bring the water to a boil, then cover the pot and turn off the heat. Let them sit for 10-12 minutes, depending on how firm you like the yolk.
- After sitting, transfer eggs to an ice water bath to cool. This helps crack the shell and makes peeling easier.
- Peel under running water for a smooth finish. The water helps slip the shell off!
This method ensures perfectly cooked eggs every time and prevents that green ring around the yolk!
Mexican Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice (freshly squeezed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (plus extra for garnish)
- Salt and black pepper to taste
- 1/4 cup finely chopped red onion
- 1 small jalapeño, thinly sliced (remove seeds for less heat)
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
How Much Time Will You Need?
The total time to prepare these Mexican Deviled Eggs is about 45 minutes. This includes 15 minutes of prep and cooking time, and then about 30 minutes of chilling in the fridge for the best flavor.
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing your eggs in a single layer in a saucepan. Cover them with cold water, ensuring the water is about an inch above the eggs.
2. Cook the Eggs:
Turn the heat to medium-high and bring the water to a rolling boil. Once it’s boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes. This is how you achieve that perfect hard-boiled egg!
3. Cool the Eggs:
After the time is up, quickly transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes. This makes peeling much easier!
4. Prepare the Filling:
Once your eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl. Use a fork to mash the yolks until they’re crumbly.
5. Mix the Ingredients:
Add the mayonnaise, Dijon mustard, lime juice, ground cumin, chili powder, salt, and pepper to the mashed yolks. Mix everything together until it’s smooth and creamy.
6. Add the Goodies:
Stir in half of the chopped red onion, jalapeño slices, and cilantro. This adds flavor and a nice crunch to your filling!
7. Fill the Egg Whites:
Spoon or pipe your yolk mixture back into the egg white halves. You can get fancy with a piping bag or just use a spoon—whatever you prefer!
8. Garnish:
Sprinkle some extra chili powder, the remaining red onion, a few jalapeño slices, and some cilantro on top of each egg for garnish. They’ll look as good as they taste!
9. Chill and Serve:
Put the filled eggs in the refrigerator and chill for at least 30 minutes before serving. This helps all the flavors meld together beautifully!
Enjoy these flavorful Mexican Deviled Eggs as a spicy and fresh appetizer that’s sure to impress your guests!
Can I Use Different Types of Eggs?
Absolutely! While large eggs are the most common, you can use medium or even extra-large eggs. Just keep an eye on the cooking time, adjusting slightly if they’re not the same size.
How Can I Store Leftover Deviled Eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To keep them looking fresh, lay a piece of wax paper between layers if stacking.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the filling a few hours in advance and store it in the refrigerator. Just fill the egg whites right before serving to ensure they stay fresh and attractive!
What If I Don’t Like Cilantro?
No problem! If cilantro isn’t your favorite, try substituting it with fresh parsley or simply leave it out altogether. The deviled eggs will still taste delicious without it!
