Mexican Deviled Eggs

These Mexican Deviled Eggs are the perfect appetizer for holiday meals. Hard boiled eggs full of avocado and a tangy dressing! Yum!

Jump to Recipe Print Recipe

Mexican Deviled Eggs are a fun twist on this classic appetizer recipe. The tangy filling has a delicious avocado flavor with a little kick. It’s a great way to add some spice to your life.

From Easter Brunch to Cinco De Mayo this easy appetizer is perfect for your meal. You can even make them whenever you get that deviled egg craving.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

I always serve these eggs with this Dijon Glazed Ham and these Crockpot Au Gratin Potatoes.

Ingredients

This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.

bowls of mustard, lime juice, cilantro, red onion, avocado, jalapeno, hard boiled eggs, mayo, paprika, pepper and salt.

hard-boiled eggs
avocado
mayonnaise
fresh lime juice
Dijon mustard
jalapeño pepper
red onion
fresh cilantro
Salt and black pepper
Paprika

Instructions

This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.

hard boiled eggs being but in half in a glass bowl.

Slice the eggs in half and add the yolks to a bowl. Also, slice the avocado and put the filling into the bowl with the yolks.

egg yolks being smashed with a fork in a mixing bowl.

Mash together the avocado and egg yolks until combined and no large chunks remain.

deviled egg fillings being mixed with a fork in a glass bowl.

Add the mayo, lime juice, mustard, jalapeno, onion, and cilantro to the mashed egg mixture. Season with salt and pepper and mix until combined.

egg white halves being filled with yolk and avocado mixture.

Spoon or pipe the mixture into the egg whites creating a mound. Sprinkle with paprika and extra cilantro if desired. Chill for 30 minutes before serving.

Hint: I used a piping bag to fill my eggs if you don’t have a piping bag you can use a spoon or even a disposable plastic bag like a Ziploc with the corner cutoff.

Variations

Taco seasoning – For even more flavor try adding 1 and a half teaspoons of taco seasoning to the egg mixture.
Garnishes – Instead of paprika try garnishing these egg halves with a sprinkle of chipotle chili powder, sliced green onions, lime wedges, or a squirt of hot sauce.
Cheese – Want to add a cheese touch? Add a sprinkle of cotija cheese or cheddar cheese to the mashed yolks.

Equipment

medium or small mixing bowl
piping bag or resealable plastic bag
serving tray

Storage

The best way to store your deviled eggs is in the fridge in an airtight container. If you don’t have a lid for your serving tray, cover it with plastic wrap to keep the eggs fresh. They will last up to 3 days in the fridge.

Wendy’s Test Kitchen Tips

I’ve found the easiest way to make hard-boiled eggs is to place them in a pot of cold water, bring them to a boil, and then let them simmer for 12 minutes. If you are using this method I recommend that you use older eggs.
If you have fresh eggs, I suggest using an egg cooker for the easiest peeling.
I like to use the back of a fork or a spoon to mash the yolks but you can also use an electric hand mixer.

FAQs

What’s the easiest way to peel hard-boiled eggs?

Peel them under cool running water, to prevent the white shell from sticking to your egg.

How can I tell when an avocado is ripe?

Gently squeeze the avocado, it should give slightly when ripe. You can also pop off the stem at the top of the avocado – if it comes off easily and is green underneath, it is ready to eat!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Mexican Deviled Eggs:

I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.