Best 5 Mexican Style Deviled Eggs Recipes
Are you looking for a delicious, yet unique twist on classic deviled eggs? If so, then Mexican style deviled eggs are the perfect appetizer or snack for your next get-together. This zesty and creamy dish combines traditional deviled eggs with a delightful blend of Mexican flavors and ingredients. With its spicy kick and tangy salsa, these deviled eggs are sure to be a hit with everyone. So, get ready to tantalize your taste buds with this easy and flavorful recipe!
Here are our top 5 tried and tested recipes!
MEXICAN DEVILED EGGS
With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. -Susan Klemm, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.
Nutrition Facts : Calories 159 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 178mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
MEXICAN DEVILED EGGS
Make and share this Mexican Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 30m
Yield 12 appetizers
Number Of Ingredients 8
Steps:
- Cut the eggs in half lengthwise; carefully remove yolks to a bowl.
- Mash egg yolks; stir in mayonnaise and the next 4 ingredients; stir to blend well.
- Spoon or pipe yolk mixture evenly into egg white halves.
- Garnish with chili powder and parsley sprigs if desired.
MEXICAN DEVILED EGGS
I found this online when I was looking for a recipe for my sister. I copied it and then went back to looking for her recipe..lol. But, our family loves these. I know there will be some of you out there who won't care for them at all but that's ok. Everybody has different tastes! When I make them, I have to hide them in the fridge until dinner because my son and his friends will eat them all up before dinner and leave an empty plate on the counter.You can add a bit more mayonnaise if needed. Cook time is chill time and time for cooking the eggs.(10 for cooking the eggs, 10 for cooling and 30 for chilling the eggs). We sometimes have some of the filling left and My husband mixes it with chicken or tuna for a sandwich on toasted english muffins. (open faced)
Provided by OceanLuvinGranny
Categories Vegetable
Time 55m
Yield 24 stuffed egg halves, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
- Put yolks in a mixing bowl.
- Mix will all other ingredients except the cilantro.
- Heat the beans slightly and stir well.
- With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
- Evenly put the yolk filling over that.
- Continue until all the egg whites are filled.
- Sprinkle finely chopped cilantro over the tops.
- Eat immediately or chill until ready to eat.
MEXICAN STREET CORN DEVILED EGGS
Eggland's Best egg yolks are brighter in color and taste creamier than ordinary eggs. They are higher in vitamins and minerals and lower in both cholesterol and saturated fat. One of Ohio's largest crops is corn. Ohio sweet corn is readily available in late summer, but it is also frozen and canned so it can be enjoyed all year round. I used Ohio sweet corn as my inspiration for this delicious recipe using Eggland's Best eggs.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let them sit 12 minutes. Run under cool water, remove from the shell and pat dry. Cut each egg in half.
- Place the yolks of the eggs and the Cotija cheese in the bowl of a food processor, fitted with the S-blade. Pulse several times until well-combined. Add the mayonnaise, mayonnaise dressing, mustard powder, garlic powder, 1 /8 teaspoon chili powder, and lime juice to the food processor bowl. Process until smooth and all ingredients are evenly mixed, about 15-20 seconds. Taste the yolks and add additional salt, if desired.
- Remove the blade from the food processor and stir the roasted corn into the yolks. Place the yolk mixture in a large zip-top plastic bag. Seal the top of the bag, then cut off a small corner.
- Place the egg whites on a serving platter. Squeeze an even amount of the yolk mixture into each egg white. Sprinkle eggs with additional chili powder, then top each egg with a cilantro leaf.
Nutrition Facts : Calories 30, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
DEVILED EGGS, MEXICAN STYLE
Number Of Ingredients 8
Steps:
- Cut the eggs in half lengthwise. Remove the yolks and put them in a bowl. Mash well and mix in the mayonnaise, lime juice, cumin, capers, and salt. Fill the egg white halves equally with the yolk mixture. Sprinkle lightly with chili powder. Arrange on a serving plate. Garnish with cilantro. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh eggs for the best flavor and texture.
- Bring the eggs to room temperature before boiling them. This will help prevent the eggs from cracking.
- Boil the eggs for 12-15 minutes, depending on how hard you want the yolks to be.
- Immediately transfer the eggs to an ice bath to stop the cooking process and prevent the yolks from turning green.
- Peel the eggs under cold water to make it easier.
- Use a sharp knife to cut the eggs in half.
- Scoop out the yolks and place them in a bowl.
- Mash the yolks with a fork until they are smooth.
- Add the mayonnaise, mustard, and seasonings to the yolks and mix until well combined.
- Pipe the yolk mixture into the egg white halves.
- Garnish with paprika, chopped cilantro, or a sprinkle of chili powder.
Conclusion:
Mexican-style deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are creamy, flavorful, and have a little bit of a kick. The filling can be made ahead of time, so you can easily assemble the eggs just before serving. These eggs are sure to be a hit at your next party or gathering.
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