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Spicy Mexican Deviled Eggs Recipe

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4.6 from 5 reviews

A flavorful twist on classic deviled eggs featuring creamy avocado, zesty lime, and a spicy kick from jalapeño and Mexican spices, perfect for a festive appetizer or snack.

Ingredients

Eggs

  • 12 large eggs, hard-boiled and peeled

Filling

  • 1 ripe avocado, mashed
  • 3 tablespoon mayonnaise
  • 2 tablespoon Mexican crema (or sour cream or Greek yogurt)
  • 2 tablespoon fresh lime juice
  • 1 jalapeño pepper, finely diced (seeds removed for less heat)
  • 2 tablespoon fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Garnish

  • Smoked paprika, for garnish
  • Cilantro leaves, for garnish
  • Jalapeño slices, for garnish
  • Lime wedges, for garnish

Instructions

  1. Boil Eggs: Place eggs in a pot and cover with cold water. Bring to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit undisturbed for 12 minutes to cook through.
  2. Cool and Peel: Immediately transfer the eggs to an ice bath for 15 minutes to stop cooking and make peeling easier. Peel the eggs, slice them lengthwise, and carefully scoop the yolks into a bowl. Arrange the egg whites on a serving platter.
  3. Prepare Filling: Mash the egg yolks until smooth in the bowl. Add the mashed avocado, mayonnaise, Mexican crema, fresh lime juice, finely diced jalapeño, chopped cilantro, ground cumin, chili powder, and garlic powder. Mix thoroughly until the filling is well combined and creamy.
  4. Season Filling: Taste the filling and season with salt and pepper to your preference, mixing well to incorporate the seasoning evenly.
  5. Fill Egg Whites: Spoon or pipe the prepared filling into the hollowed egg white halves, ensuring each is filled generously and neatly.
  6. Garnish and Serve: Sprinkle smoked paprika over the filled eggs. Garnish with fresh cilantro leaves, jalapeño slices, and lime wedges around the platter. Serve the deviled eggs chilled for the best flavor and texture.

Notes

  • For less heat, remove all jalapeño seeds and membranes before dicing.
  • You can substitute Mexican crema with sour cream or Greek yogurt for a lighter option.
  • Use a piping bag with a star tip for a decorative presentation of the filling.
  • Prepare eggs a day ahead and keep them refrigerated for convenience.

Find it online: https://freshfromkitchen.com/spicy-mexican-deviled-eggs-recipe/