Mexican Deviled Eggs with Avocado and Jalapeño Recipe
This Mexican Deviled Eggs recipe offers a creamy, flavorful twist on classic deviled eggs by incorporating ripe avocado and Mexican crema. Enhanced with zesty lime juice, jalapeño pepper, and a blend of spices, these deviled eggs are perfect as an appetizer or party snack. The garnish of smoked paprika, fresh cilantro, and jalapeño slices adds vivid color and an extra punch of flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 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, 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)
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 and cover them with water. Bring to a boil over medium-high heat, then reduce heat and let them simmer for about 10-12 minutes until hard-boiled. Immediately transfer eggs to an ice bath to cool, which makes peeling easier.
- Prep Eggs: Once cool, peel the hard-boiled eggs carefully. Slice each egg in half lengthwise and gently remove the yolks into a medium bowl.
- Mash Filling: Add the ripe mashed avocado to the bowl with the egg yolks. Use a fork to mash them together until smooth and creamy.
- Mix Filling: Stir in the mayonnaise, Mexican crema, finely diced jalapeño (seeds removed if less heat is preferred), fresh lime juice, chopped cilantro, ground cumin, chili powder, garlic powder, and season with salt and pepper to taste. Mix thoroughly until well combined.
- Fill Eggs: Using a spoon or a piping bag, fill each egg white half with the creamy yolk-avocado mixture, evenly distributing the filling.
- Garnish: Sprinkle smoked paprika over the filled eggs, and garnish with fresh cilantro leaves and jalapeño slices for extra flavor and presentation.
- Chill and Serve: Refrigerate the filled eggs for at least 30 minutes before serving. This helps the flavors meld together and enhances the overall taste.
Notes
- To reduce heat, remove all seeds from the jalapeño before chopping.
- Mexican crema can be substituted with sour cream or Greek yogurt for a similar creamy texture.
- For easier peeling, use eggs that are at least a week old.
- These deviled eggs are best served chilled and enjoyed within 1-2 days.
Keywords: Mexican deviled eggs, avocado deviled eggs, party appetizer, creamy deviled eggs, Mexican cuisine
