South of the Border Deviled Eggs
Add a bold twist to your appetizer game with these vibrant and zesty South of the Border Deviled Eggs! This easy-to-make recipe combines the creaminess of ripe avocado with the smoky heat of chipotle chili powder and the tangy brightness of fresh lime juice, creating a Mexican-inspired spin on the classic deviled egg. Ground cumin and chopped cilantro infuse every bite with bold, savory flavors, while a garnish of cherry tomatoes and cilantro leaves adds a pop of color and freshness. Perfect for parties, picnics, or holiday gatherings, these irresistibly creamy deviled eggs are ready in just 25 minutes and are sure to be a crowd-pleasing addition to any spread. Serve them chilled for a refreshing, flavorful treat!
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Recipe Information
Ingredients
- 6 Large eggs
- 1 Ripe avocado
- 2 tablespoons Mayonnaise
- 1 tablespoon Lime juice
- 0.5 teaspoons Chipotle chili powder
- 0.25 teaspoons Ground cumin
- 1 tablespoon Fresh cilantro leaves, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 Cherry tomatoes, diced (for garnish)
- 12 Cilantro leaves (for garnish)
Instructions
Place the eggs in a single layer in a medium saucepan and add enough water to cover the eggs by about 1 inch.
Bring the water to a boil over medium-high heat, then remove the saucepan from the heat, cover with a lid, and let the eggs sit for 10 minutes.
Transfer the eggs to an ice water bath and let them cool for at least 5 minutes to stop the cooking process.
While the eggs are cooling, cut the avocado in half, remove the seed, and scoop the flesh into a mixing bowl. Mash the avocado until smooth and set aside.
Peel the eggs and carefully slice them in half lengthwise. Remove the yolks and transfer them to the bowl with the mashed avocado. Place the egg whites on a serving tray.
To the avocado-yolk mixture, add mayonnaise, lime juice, chipotle chili powder, ground cumin, chopped cilantro, salt, and black pepper. Mix well until smooth and fully combined.
Spoon or pipe the filling into the hollowed-out egg whites, dividing it evenly among all the halves.
Garnish each deviled egg with a small dice of cherry tomato and a cilantro leaf for a fresh, colorful finish.
Serve immediately, or refrigerate for up to 4 hours before serving. Enjoy your South of the Border Deviled Eggs!
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 3.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1698 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.
