Mexi Salsa Deviled Eggs
Spice up your appetizer game with Mexi Salsa Deviled Eggs, a zesty twist on the classic crowd-pleaser! These creamy, flavor-packed bites combine smooth, tangy mayonnaise with bold salsa, a hint of fresh lime juice, and signature Mexican spices like cumin and chili powder for a south-of-the-border flair. A sprinkle of fresh cilantro and an optional kick from diced jalapeños take these deviled eggs to the next level, while a dusting of paprika adds the perfect finishing touch. Ready in just 25 minutes, this quick and easy recipe is ideal for parties, potlucks, or game-day spreads. Serve them chilled for the ultimate refreshing bite that’s as vibrant as it is delicious! Keywords: Mexi Salsa Deviled Eggs, deviled egg recipe, Mexican-inspired appetizers, easy appetizers, spicy deviled eggs.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 2 tablespoons Salsa (smooth, not chunky)
- 1 teaspoon Fresh lime juice
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh cilantro, chopped
- 0.5 tablespoon Jalapeño, finely diced (optional, for heat)
- 0.25 teaspoon Paprika (for garnish)
Instructions
Place the eggs in a single layer in a large saucepan and cover them with water until it reaches about 1 inch above the eggs.
Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer gently for 10 minutes.
Remove the eggs from the hot water and immediately transfer them to a bowl of ice water. Let them sit for 5-10 minutes to cool completely.
Carefully peel the eggs and slice each one vertically in half. Remove the yolks and place them in a medium mixing bowl.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, salsa, lime juice, ground cumin, chili powder, salt, and black pepper, then mix until fully combined and creamy.
Fold in the chopped cilantro and diced jalapeño (if using) for extra flavor and spice.
Spoon or pipe the filling back into the hollowed egg whites using a piping bag, a zip-top bag with a corner snipped off, or a small spoon.
Sprinkle the tops of the filled eggs with a light dusting of paprika for garnish and additional color.
Refrigerate the deviled eggs for at least 15-20 minutes before serving to allow the flavors to meld.
Serve chilled on a platter and enjoy your Mexi Salsa Deviled Eggs!
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 561 mg | 12% | |
*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.
