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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!
Prep Time
5
minutes
mins
Chill Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
Eggs
Calories:
66
kcal
Author:
Wendy
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.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Egg Half
|
Calories:
66
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
94
mg
|
Sodium:
72
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
0.5
g
|
Vitamin A:
165
IU
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
0.4
mg