Go Back

Mexican Deviled Eggs

A delicious twist on classic deviled eggs, featuring creamy avocado and zesty lime for a vibrant party appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 12 large Large eggs (hard-boiled and peeled)
  • 1 ripe avocado Ripe avocado (mashed)
  • 3 tbsp Mayonnaise
  • 2 tbsp Mexican crema (or substitute with sour cream or Greek yogurt)
  • 1 each 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)

Method
 

Preparation
  1. Boil the eggs until hard-boiled. Once ready, cool them in ice water to stop cooking.
  2. Peel the cooled eggs and slice them in half, gently removing the yolks.
Mixing
  1. In a mixing bowl, mash the yolks with the creamy avocado until smooth.
  2. Mix in the mayonnaise, Mexican crema, and all your seasonings, adjusting to taste.
Assembly
  1. Fill the egg whites with the yolk mixture using a piping bag or spoon.
  2. Garnish each egg with smoked paprika, fresh cilantro, and a slice of jalapeño. Serve with lime wedges.
Chill
  1. Chill the eggs in the refrigerator for at least 30 minutes before serving.

Notes

These deviled eggs are best served chilled. Adjust the spice level with jalapeños based on preference. Leftovers can be stored in an airtight container in the fridge for up to two days.