Description
A flavorful twist on classic deviled eggs, featuring creamy avocado, spicy jalapeño, and zesty lime.
Ingredients
Scale
- 12 Large eggs (hard-boiled and peeled)
- 1 Ripe avocado (mashed)
- 3 tbsp Mayonnaise
- 2 tbsp Mexican crema (or substitute with sour cream or Greek yogurt)
- 1 Jalapeño pepper (finely diced, remove seeds for less heat)
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Fresh cilantro (chopped)
- 1 tsp Ground cumin
- 0.5 tsp Chili powder
- 0.5 tsp Garlic powder
- Salt and pepper (to taste)
- Smoked paprika (for garnish)
- Cilantro leaves (for garnish)
- Jalapeño slices (for garnish)
- Lime wedges (for garnish)
Instructions
- Boil the eggs: Start by placing the eggs in a pot and covering them with water. Bring the water to a boil, cover the pot, and then remove it from the heat. Let the eggs sit for 12-15 minutes. After that, transfer them to an ice bath to cool.
- Peel and slice: Once cooled, peel the eggs under cold water to make it easier. Slice each egg in half lengthwise and scoop the yolks into a bowl.
- Mash and mix: Combine the yolks with the mashed avocado, mayonnaise, Mexican crema, diced jalapeño, lime juice, chopped cilantro, cumin, chili powder, garlic powder, and season with salt and pepper. Mash everything together until it’s nice and smooth.
- Taste and adjust: Give the mixture a taste and adjust the seasoning if needed.
- Fill the egg whites: Use a spoon or a piping bag to fill the hollowed-out egg whites with your creamy mixture.
- Garnish: Sprinkle the filled eggs with smoked paprika and add cilantro leaves, jalapeño slices, and lime wedges for that finishing touch.
- Chill: For the best flavor, refrigerate your deviled eggs for 20-30 minutes before serving.
- Serve: Enjoy your deviled eggs with crispy tortilla chips or fresh vegetables for dipping!
Notes
Store in an airtight container in the fridge for up to 3 days, or freeze for up to one month (note that texture may change).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: deviled eggs, Mexican twist, appetizer, easy recipe