Mexican-Style Deviled Eggs6 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr
“This recipe was given to me by a friend several years ago. It has a very unique flavor and is quite addicting. Garnish with chopped ripe olives or cilantro, and serve with your favorite salsa. ” - by K. Armstead
Original recipe yields 12 stuffed egg halves
- 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.
- Stir the mayonnaise, chopped green chiles, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.
Amount Per Serving (12 total)
- 70 cal
- 6.2 g
- 0.5 g
- < 1%
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 :)..." See more"
"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...." See more"
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