Name: Mexican Deviled Eggs with Avocado and Jalapeño Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 42 min
Cuisine: Mexican
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, 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); Smoked paprika (For garnish); Cilantro leaves (For garnish); Jalapeño slices (For garnish); Lime wedges (For garnish)

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Introduction

These Mexican Deviled Eggs offer a vibrant twist on a classic appetizer. Creamy avocado and zesty lime perfectly complement the smoky spices and fresh jalapeño, making them a flavorful crowd-pleaser for any occasion.

The image shows many deviled eggs arranged closely on a smooth white marbled surface. Each deviled egg is made from a white egg half base filled with a thick, pale green creamy filling that looks slightly chunky in texture. About half of the eggs have a round slice of fresh green jalapeño pepper placed on top of the filling, showing details of the seeds inside. The other eggs have a light dusting of reddish-orange paprika sprinkled on the filling and around the edges, adding a touch of color contrast. The eggs are evenly cut with clean edges and the filling is neatly placed but not perfectly smooth. The lighting is bright and natural, highlighting the fresh colors and textures. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Transfer eggs to an ice bath to cool completely.
Step 2: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
Step 3: Mash the egg yolks together with the ripe avocado until smooth and creamy.
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 well to combine all the flavors.
Step 5: Taste the filling and adjust seasoning with additional salt, pepper, or lime juice if needed.
Step 6: Spoon or pipe the creamy filling back into the egg white halves, dividing evenly.
Step 7: Garnish each egg with a sprinkle of smoked paprika, a cilantro leaf, and a jalapeño slice. Serve with lime wedges on the side.
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 flavor, remove all the seeds from the jalapeño or substitute with a sweeter pepper like poblano.
Use Greek yogurt instead of Mexican crema for a tangier and healthier option.
Try adding a pinch of smoked chipotle powder for extra smoky heat.
Serve with crunchy tostadas or tortilla chips for added texture.

Storage

Store any leftover Mexican deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. When ready to serve, let them sit at room temperature for about 10 minutes or serve chilled directly.

How to Serve

The image shows a bowl with green guacamole that looks chunky with some small pieces of avocado visible, mixed with chopped cilantro and sprinkled with red chili powder. Two halves of a lime wedge sit on one side inside the bowl. A metal spoon is partly dipped into the guacamole, leaning against the bowl's edge. Around the bowl, there are sprigs of cilantro and two small white bowls, one with green herbs or spices and the other with reddish seasoning. The scene sits on a white marbled surface with a whole green lime and half of an avocado nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

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

What can I use if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or Greek yogurt, which provide a similar creamy texture and tangy flavor.