Mexican Deviled Eggs 4 Recipe

I’ve been messing around in the kitchen and decided to give these deviled eggs a crazy twist by mixing creamy mayo, tangy lime juice, and a bit of spicy jalapeno with some Dijon and salsa, and honestly, they’re a wild combo that totally surprised me.

I really love making these Mexican deviled eggs. I think eggs are great for protein while mayo, Dijon mustard and lime juice give a sturdy creamy base.

Diced jalapeno, salsa and minced garlic add a spicy kick balanced by salt, pepper and a sprinkling of fresh cilantro.

Ingredients

• Eggs provide solid protein, healthy fats, and lots of vitamins that help support our bodies.
• Mayonnaise adds creamy texture and richness while giving a smooth flavor that ties everything together.
• Lime juice gives a tangy, sour kick, plus a burst of vitamin C that helps brighten up the dish.
• Jalapeno peppers contribute a spicy heat and extra antioxidants, making the eggs exciting.
• Cilantro offers fresh, herbal notes and a touch of vitamin boost, balancing the spice nicely.

Ingredient Quantities

• 8 large eggs
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon lime juice
• 1 small jalapeno pepper, seeds removed and finely diced
• 2 tablespoons salsa (chipotle or tomato based)
• 1 small garlic clove, minced
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh cilantro

How to Make this

1. Place the eggs in a saucepan and cover them with water. Bring the water to a boil then let the eggs simmer for about 10-12 minutes.

2. As soon as they are done, drain the hot water and put the eggs in an ice bath to cool fast. This helps peeling later on.

3. Once the eggs are cool enough, peel them carefully and cut each egg lengthwise into two halves.

4. Scoop out the yolks into a bowl and mash them up with a fork until mostly smooth.

5. Add the mayo, Dijon mustard, lime juice, diced jalapeno, salsa, and minced garlic to the mashed yolks. Mix it all together until it’s creamy.

6. Taste the filling and add salt and freshly ground black pepper as needed.

7. Spoon the yolk mixture back into each egg white half. If you have a piping bag, feel free to use that for a neater look.

8. Sprinkle the chopped fresh cilantro over the filled eggs for a burst of flavor and color.

9. Chill the deviled eggs in the fridge for at least 30 minutes before serving so the flavors can meld together well.

Equipment Needed

1. Saucepan to boil the eggs
2. Stove or burner to heat the saucepan
3. Colander or a slotted spoon for draining the hot water
4. A large bowl to create an ice bath for cooling the eggs quickly
5. Cutting board and a knife to cut the eggs in half and to chop the cilantro
6. A mixing bowl to combine the yolk with mayo, mustard, lime juice, and other ingredients
7. A fork to mash the yolks into a mostly smooth mixture
8. A spoon or piping bag for neatly filling the egg white halves
9. A refrigerator for chilling the deviled eggs before serving

FAQ

• Q: Can I swap out the jalapeno pepper for something milder?
  A: Yeah, you totally can. If you’re not into spicy food, try using a bell pepper instead.
• Q: How do I get the eggs to peel easier?
  A: One trick is to put them in ice water right after boiling. It helps the shells come off much easier.
• Q: Can I use other types of salsa than chipotle or tomato based?
  A: Sure, you can experiment with different salsas. Just make sure it still fits the flavor profile you want.
• Q: How long should I chill these deviled eggs before serving?
  A: I usually chill them for at least an hour so that all the flavors amalgamate really well.
• Q: How long will the leftovers last?
  A: If you keep them refrigerated in an airtight container, they’re good for about 3 days.

Mexican Deviled Eggs 4 Recipe Substitutions and Variations

• If you dont have mayonnaise you can try sour cream or plain Greek yogurt its a lighter twist.
• If Dijon mustard is missing, you could use yellow mustard instead and still get a tangy bite.
• Lime juice can be swapped with lemon juice if you’re out, though it gives a slightly different brightness.
• Not a fan of jalapeno heat? Use a milder pepper like poblano or even a dash of bell pepper instead.
• If salsa isnt available, a fresh pico de gallo works well for an equally vibrant flavor.

Pro Tips

Here are some pro tips for making these deviled eggs even better:

• When boiling your eggs, be sure to put them straight into an ice bath right after cooking so they peel easily later on. Trust me, it really saves time and hassle.

• Make sure to mash the yolks really well until they’re mostly smooth. If you leave little lumps, your filling might not mix as evenly with the mayo and other ingredients.

• If you have one, a piping bag makes the filling look a lot neater in the eggs. But if not, a small spoon works just fine, even if it doesn’t look perfect.

• Letting the eggs chill in the fridge for at least 30 minutes helps the flavors blend together way better. I know it’s hard to wait sometimes, but believe me, it’s worth it!

So here’s a quick rundown of the recipe in a more relaxed style:

First, put your 8 large eggs in a saucepan and cover them with water. Bring it to a boil and then let them simmer for about 10-12 minutes. Once they’re done, drain out the hot water and switch them over to an ice bath really quick – this makes peeling them so much easier later on.

When the eggs are cool enough, peel them carefully and slice each one in half lengthwise. Scoop the yolks out into a bowl and mash them up with a fork till they’re mostly smooth. Now stir in 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon lime juice, your finely diced jalapeno (make sure to remove the seeds unless you want a spicier bite), 2 tablespoons of salsa, and that minced small garlic clove. Season with salt and freshly ground black pepper to taste.

Once you’ve mixed it all up, either spoon or pipe the yolk mixture back into the egg white halves. Sprinkle 2 tablespoons of chopped fresh cilantro all over for a fresh pop of flavor and color. For best results, chill the eggs in the fridge for at least 30 minutes before serving so the flavors meld together nicely.

Enjoy making (and eating!) these tangy, tasty deviled eggs.