Description
A delightful appetizer that brings a fresh twist to the classic deviled eggs, featuring creamy avocado and a hint of jalapeño heat.
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, covering them with water. Bring the water to a boil, cover the pot, and then remove it from heat. Let the eggs sit for 12-15 minutes. Afterward, transfer them to an ice bath to cool down quickly.
- Peel and slice: Once cooled, peel the eggs under cold running water. Slice each egg in half, scoop out the yolks, and place them into a mixing bowl.
- Mash and mix: To the egg yolks, add the mashed avocado, mayonnaise, Mexican crema, diced jalapeño, lime juice, cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mash everything together until you achieve a smooth consistency.
- Taste and adjust: Give the mixture a taste and adjust the seasoning as needed. If you like it spicier, feel free to add more jalapeño!
- Fill the egg whites: Spoon the filling back into the egg white halves. If you want a more polished look, you can use a piping bag to fill the eggs.
- Garnish: Sprinkle some smoked paprika on top for added flavor. Then, add cilantro leaves, jalapeño slices, and lime wedges for a vibrant presentation.
- Chill before serving: Pop the filled eggs in the fridge for about 20-30 minutes. This chilling time enhances the flavor.
- To serve: Place the deviled eggs on a platter. They go wonderfully with tortilla chips, salsa, or fresh vegetables.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg
Keywords: deviled eggs, Mexican snack, appetizer, party food, easy recipe