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.
I always serve these eggs with this Dijon Glazed Ham and these Crockpot Au Gratin Potatoes.
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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.
- 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.
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.
Mash together the avocado and egg yolks until combined and no large chunks remain.
Add the mayo, lime juice, mustard, jalapeno, onion, and cilantro to the mashed egg mixture. Season with salt and pepper and mix until combined.
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
Peel them under cool running water, to prevent the white shell from sticking to your egg.
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!
Related
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.
Mexican Deviled Eggs
Equipment
- Sharp Knife
- Medium bowl
- spoon
Ingredients
- 6 hard-boiled eggs peeled and halved
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1 small jalapeño seeds removed and finely chopped
- 2 tablespoons red onion finely diced
- 1 tablespoon fresh cilantro chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
- Place the yolks in a bowl and set the egg whites aside.
- In the same bowl with the egg yolks, add the ripe avocado and mash them together until smooth.
- To the mashed mixture, add mayonnaise, fresh lime juice, Dijon mustard, chopped jalapeño, red onion, and cilantro.
- Mix until well combined. Season with salt and pepper to taste.
- Spoon the avocado mixture into the hollowed egg whites, creating a slight mound.
- Sprinkle a pinch of paprika on top of each deviled egg for a finishing touch.
- Refrigerate the deviled eggs for at least 30 minutes before serving.