Mexican-Style Deviled Eggs

Mexican-Style Deviled Eggs

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
K. Armstead
Recipe by  K. Armstead

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 stuffed egg halves

Directions

  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.

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Reviews (6)

Rate This Recipe
CookinBug
9

CookinBug

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 :)

Amy
6

Amy

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.

Karen
4

Karen

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 70 cal
  • 3%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 0.5 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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