Zesty Mexican Deviled Eggs with Avocado That Wow Every Guest

These Mexican Deviled Eggs feature a bold twist on a classic favorite, packed with creamy avocado and spice.

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Prep Time 30

Cook Time 12

Chilling Time 30

Total Time 1 12

Servings: 12 eggs

Course: Snacks

Cuisine: Mexican

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

6 large eggs hard-boiled and peeled
1 medium ripe avocado firm yet slightly soft
2 tablespoons mayonnaise or Greek yogurt
2 tablespoons Mexican crema or sour cream
1 medium jalapeño pepper diced, adjust for heat
2 tablespoons lime juice freshly squeezed
2 tablespoons fresh cilantro minced
1 teaspoon ground cumin to taste
1 teaspoon chili powder to taste
1 teaspoon garlic powder to taste
to taste salt
to taste pepper

Garnish

1 teaspoon smoked paprika
2 tablespoons cilantro leaves
1 small jalapeño slices
2 wedges lime for serving

Equipment

saucepan
mixing bowl
piping bag
Fork
Ice bath

Method

Cooking and Preparation

Place large eggs in a saucepan and cover with cold water, then boil for 12 minutes.
Transfer eggs to an ice bath for 5 minutes, then peel under running water.
Mash egg yolks with a fork, adding the ripe avocado until smooth with some texture.
Mix in mayonnaise and Mexican crema, lime juice, diced jalapeño, minced cilantro, and spices.
Taste the filling and adjust seasonings as needed.
Fill each egg white half with the creamy filling using a piping bag or spoon.
Garnish with smoked paprika, jalapeño slices, cilantro leaves, and serve with lime wedges.
Chill the filled eggs in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1eggCalories: 100kcalCarbohydrates: 2gProtein: 5gFat: 9gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 150mgPotassium: 100mgVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy these Mexican deviled eggs as a party appetizer or a spicy snack. Perfect for gatherings!

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