Mexican Deviled Eggs

  • 35 mins
  • 10 ingredients


  • 6 large eggs
  • 1/2 ripe avocado, chopped
  • 3 tbs mayonnaise
  • 2 tbs fresh lime juice
  • 1 jalapeno pepper, minced
  • 1 scallion, minced
  • 2 tbs cilantro, finely chopped
  • kosher salt and black pepper to taste
  • 1 tsp cayenne pepper
  • paprika and lemon slices for garnish
These deviled eggs are flavored with lime juice, jalapenos and cilantro.
  • Add the eggs to a sauce pan filled with cold water and bring to a boil.
  • As soon as water boils, turn off the heat and cover. Let stand for 15 minutes.
  • Pour off the hot water and run cold water over the eggs until cooled.
  • To remove the shells place several eggs at a time in a saucepan, cover and shake back and forth for about 30 seconds. You will find that the shells come off very easily.
  • Slice the eggs in half and gently remove the yolks and place in a bowl along with all of the other ingredients and mix well to combine.
  • Using a pastry bag or teaspoon place an even amount of the yolk mixture in each egg half.
  • Garnish each egg half with paprika.
  • Serve on a platter with lemon slices and salad greens if desired.

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