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Mexican Deviled Eggs

A spicy twist on classic deviled eggs, featuring avocado, jalapeños, and cilantro for a flavorful appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Eggs
  • 6 large eggs hard-boiled
Filling
  • 1 medium avocado ripe, peeled and pitted
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lime juice freshly squeezed
  • 1 small jalapeño finely chopped, seeds removed
  • 2 tablespoons cilantro chopped
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Garnish
  • 1 tablespoon cilantro for garnish
  • 1 teaspoon paprika for garnish

Method
 

Prepare the Eggs
  1. Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
  2. Transfer eggs to an ice bath to cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
Make the Filling
  1. In a mixing bowl, scoop out the yolks and mash them with a fork.
  2. Add avocado, mayonnaise, Dijon mustard, lime juice, jalapeño, cilantro, salt, and pepper. Mix until smooth.
Assemble the Deviled Eggs
  1. Spoon or pipe the filling back into the egg whites.
  2. Sprinkle with paprika and garnish with cilantro.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 3gProtein: 6gFat: 10gSaturated Fat: 2gFiber: 1gSugar: 1g

Notes

These deviled eggs can be made a few hours in advance. Store in the refrigerator until ready to serve.

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