Mexican Deviled Eggs are a zesty twist on the classic appetizer, infused with bold flavors like lime, cilantro, and a touch of heat from jalapeños. The creamy yolk mixture is spiced up with smoky paprika and a hint of cumin, making these deviled eggs a perfect snack or party appetizer with a Mexican flair. Topped with fresh cilantro, diced tomatoes, or a sprinkle of queso fresco, these deviled eggs are sure to be a hit at your next gathering.
Ingredients:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp lime juice
- 1 tsp Dijon mustard
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp pickled jalapeños, finely chopped
- 1 tbsp cilantro, chopped (plus more for garnish)
- Salt and pepper to taste
- Optional toppings: diced tomatoes, queso fresco, or hot sauce
Instructions:
- Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Remove from heat and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs.
- Prepare the yolks: Slice the eggs in half lengthwise and gently scoop out the yolks into a medium bowl. Set the egg whites aside on a serving platter.
- Make the filling: Mash the egg yolks with a fork, then stir in the mayonnaise, lime juice, Dijon mustard, cumin, smoked paprika, chopped jalapeños, and cilantro. Season with salt and pepper to taste.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish and serve: Garnish with extra cilantro and optional toppings like diced tomatoes, queso fresco, or a drizzle of hot sauce.
These Mexican Deviled Eggs are a flavorful and festive addition to any appetizer spread, perfect for a fun twist on a classic!
