Deviled Eggs Ranchero
Elevate your appetizer game with these bold and zesty Deviled Eggs Ranchero! This flavorful twist on the classic deviled eggs combines creamy yolks with a tangy blend of mayonnaise, sour cream, and lime juice, infused with smoky paprika, cumin, and a dash of hot sauce for a southwestern kick. Fresh diced tomatoes, jalapeños, and cilantro add a burst of freshness, while crumbled cotija cheese and green onion deliver the perfect finishing touch. These deviled eggs are easy to make, ready in just 25 minutes, and packed with Tex-Mex flair, making them an irresistible choice for parties, brunches, or anytime snacking. Perfectly balanced with creamy, smoky, and spicy flavors, Deviled Eggs Ranchero is a must-try for anyone seeking a vibrant appetizer with a Mexican-inspired twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon hot sauce
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cumin
- 1 teaspoon lime juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons diced tomatoes (canned or fresh)
- 1 tablespoon jalapeño, finely diced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon green onion, finely sliced
Instructions
Place the eggs in a single layer in a medium saucepan and cover with water by about 1 inch. Bring the water to a boil over medium-high heat.
Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Carefully peel the eggs and set them aside.
Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and the whites on a serving platter, cut-side up.
Using a fork, mash the egg yolks until smooth. Add mayonnaise, sour cream, hot sauce, smoked paprika, ground cumin, lime juice, salt, and black pepper to the bowl. Mix until well combined and creamy.
Gently fold in the diced tomatoes, jalapeño, and 1 tablespoon of the chopped cilantro into the yolk mixture for added flavor and texture.
Spoon or pipe the yolk mixture into the cavity of each egg white half, mounding it slightly.
Sprinkle the tops of the deviled eggs with the crumbled cotija cheese, green onion, and the remaining cilantro for garnish.
Serve immediately or refrigerate until ready to serve. Enjoy your Deviled Eggs Ranchero!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
