Mexican Deviled Eggs
These Mexican Deviled Eggs are a spicy twist on your classic deviled eggs.
Mexican Deviled Eggs are an appetizer with a little more kick than your average Deviled Egg.
Deviled eggs is a classic dish that always makes an appearance at Christmas, Easter, and basically any get together we have. Usually it’s my grandma who brings them and they always go quickly. I know what you’re thinking? Deviled eggs? Aren’t those washed up…soooo 1980’s.
In some regions people refer to these as “Angel Eggs” because at church potlucks people didn’t want to use the word “devil”. Or if they were made with healthy ingredients they would also be called “Angel Eggs”. So knowing that, these are definitely DEVILED eggs with a capital ‘D’. Spicy, creamy…yeah there’s nothing light or angelic about these.
If you need some tips on boiling eggs I did a whole tutorial here. Mayo is always part of deviled eggs and if my mom makes them, watch out. There’s about 5 cups of mayo in her version. Last time I visited home my mom had a bucket of mayo in her fridge. No joke. As I was making the deviled egg filling she kept telling me, “More mayo. More mayo!”
Don’t worry! These definitely don’t have 5 cups of mayo in them. I did however want to update the traditional favorite with a Mexican kick. To give ours a twist I added some sour cream, chives, and Old El Paso taco seasoning! Simple enough that everyone still loves them but different enough that people will notice a Mexican flair.
A little trick I use is to place the filling in a resealable plastic bag and snip off the corner to pipe the filling into the eggs. You could use a fancy piping tip but WHO has time for that?
You know how classic deviled eggs are often sprinkled with paprika for color? Well…we’re using taco seasoning. Use a strainer and with a light hand gently sprinkle on top. Trust me, you want to go light here just to accentuate the flavors but not to be overpowering.
I topped mine with a little more cheddar and finely diced avocado. Man, that took it to a new level.
A sprinkle of chives makes the dish look finished and appetizing!
If you love these Mexican Deviled Eggs, you’ll love these recipes:
Mexican Deviled Eggs
- 8 hard boiled eggs , cooled and halved
- 1/3 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 1 tablespoon chopped chives
- 2 teaspoons Old El Paso taco seasoning , divided
- Optional toppings: finely diced avocado , shredded cheddar, chives
Remove yolks from halved eggs and place in a medium bowl. Mash the yolks with a fork and then add the mayonnaise, cheddar cheese, sour cream, chives, and 1 1/2 teaspoons of taco seasoning. Mix together well.
Place mixture in a resealable plastic bag, snip off the corner, and pipe into the cooked egg whites.
Top with finely diced avocado and chives. Using a strainer add the remaining 1/2 teaspoon of taco seasoning and very lightly dust the eggs with it. Refrigerate until serving.
You can use green onions instead of chives but chives are much more delicate - perfect for little deviled eggs.
I was compensated by Old El Paso for this post but all opinions are my own.