Mexican Deviled Eggs
Spice up your appetizer game with these irresistible Mexican Deviled Eggs, a zesty twist on a classic snack! Creamy avocado blends seamlessly with mashed egg yolks, lime juice, and a hint of jalapeño for a bold, flavorful filling. Infused with smoky paprika and earthy cumin, these deviled eggs are topped with crumbled cotija cheese, fresh cherry tomatoes, and cilantro for a vibrant garnish. Perfect for parties, potlucks, or Cinco de Mayo celebrations, this easy-to-make recipe brings authentic Mexican-inspired flavors to the table in just 25 minutes. Serve them chilled for a refreshing, delicious bite everyone will love!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 medium avocado
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 small (seeded and finely chopped) jalapeño
- 2 tablespoons (chopped) cilantro
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon (optional) hot sauce
- 2 tablespoons (crumbled, for garnish) cotija cheese
- 2 pieces (thinly sliced, for garnish) cherry tomatoes
- 6 whole leaves (for garnish) cilantro leaves
Instructions
Place the eggs in a medium-sized saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
Carefully scoop out the yolks from the egg halves and place the yolks in a medium mixing bowl. Set the egg white halves aside on a serving platter.
Cut the avocado in half, remove the pit, and scoop out the flesh. Add the avocado to the bowl with the egg yolks.
Using a fork, mash the egg yolks and avocado together until smooth and creamy.
Stir in the mayonnaise, lime juice, jalapeño, chopped cilantro, smoked paprika, ground cumin, salt, black pepper, and hot sauce (if using). Mix well to combine.
Spoon or pipe the filling into the egg white halves, dividing it evenly between the 12 halves.
Garnish each deviled egg with a small crumble of cotija cheese, a slice of cherry tomato, and a cilantro leaf.
Refrigerate the deviled eggs for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy your Mexican Deviled Eggs!
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 5.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 459 mg | 35% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1672 mg | 36% | |
*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.
