Mexican-Style Deviled Eggs

Mexican-Style Deviled Eggs

6
Karen Armstead 1

"This recipe was given to me by a friend several years ago. These have a very unique flavor and are quite addicting. Garnish with chopped ripe olives or cilantro, and serve with your favorite salsa."

Ingredients

1 h servings 70 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. Stir the mayonnaise, chopped green chiles, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.

Reviews

6
  1. 6 Ratings

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Most helpful

Very good! I added a little cumin and garlic powder and just garnished with the black olives instead of mixing them in. My husband ate them up! Thanks :)

Most helpful critical

I found the filling to be too runny to stuff into the eggs, despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute, which might have been the difference. NOW--here's ...

Very good! I added a little cumin and garlic powder and just garnished with the black olives instead of mixing them in. My husband ate them up! Thanks :)

I think these are nice change of side. I had to add more cayenne and chilli powder I also added some garlic salt. Overall pretty good.

I brought these along to a mexican themed dinner at a friend's house. Everyone loved them! In fact they were requested again. Nice twist on an old favorite.

I found the filling to be too runny to stuff into the eggs, despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute, which might have been the difference. NOW--here's ...

Very good! I quartered them and piped with a bag. They were a hit with the little kids and at a taco themed luncheon. I was very pleased that quartering worked! I will do that from now on.

These were good, but I was hoping for a more Mexican-y flavor. I added some salt and pepper and garnished them w/ black olives and an extra sprinkling of chili powder. I may try to play around w...