Best Mexican Deviled Eggs Recipes

MEXICAN DEVILED EGGS

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.

DEVILED EGGS - MEXICAN DEVILS!

Steps:

• Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork and stir in mayonnaise, mustard, sweet pickles, red onion, avocado, jalapeno pepper, salt, and black pepper until thoroughly combined. Spoon filling into egg halves and sprinkle each deviled egg half with a pinch of ground chipotle chile.

MEXICAN DEVILED EGGS

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-STYLE DEVILED EGGS

Steps:

• 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.

MEXICAN DEVILED EGGS

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

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.

SPICY MEXICAN DEVILED EGGS

Steps:

• Boil eggs in water for 10 minutes.
• Drain water and let eggs cool.
• Peel the shell from the eggs after that have cooled.
• Cut eggs in half, lengthwise.
• Scoop out hardened yolks.
• Place the yolks in a medium bowl and add remaining ingredients.
• Mix all ingredients together until mixed well.
• Place mixture by teaspoonfuls inside each egg.
• Refrigerate.

MEXICAN SLOWBOATS (DEVILED EGGS)

Steps:

• Boil the eggs, peel, and cut in half lengthwise.
• Remove the yolk, put in bowl with all the other ingredients.
• Using a fork, mash the yolks into the other ingredients.
• Spoon back into the hollowed out eggs.
• Sprinkle with remaining cilantro or parsley.
• Refrigerate.

MEXICAN DEVILED EGGS

Steps:

• Remove the yolks from the egg whites. Place the eggwhites in a devilled egg dish. Blend the yolks with the mayonnaise, salsa, guacamole, onion and spices until smooth creamy. Spoon on the yolk mixture back into the egg whites and serve or refrigerate.

MEXICAN DEVILED EGGS

Steps:

• 1. Cut eggs in half length wise,carefully remove yolks.
• 2. Mash egg yolks in a small bowl.Stir in mayonnaise and next 4 ingredients,and blend well.
• 3. Spoon or pipe yolk mixture evenly into egg white halves.Garnish,if desired.Makes 1 dozen.

DEVILED EGGS, MEXICAN STYLE

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.

CHORIZO MEXICAN DEVILED EGGS

Steps:

• Hard boil eggs. Slice eggs lengthwise, remove yolks and place yolks in a medium bowl. Arrange egg white halves in your favorite Deviled Egg serving bowl.
• To prepare filling, cook chorizo in a skillet over medium heat, stirring occasionally until crisp. Meanwhile add cilantro, red pepper, vinegar, mayo, mustard and water to yolks. Mash. Taste and adjust seasoning with salt and pepper.
• Scoop filling into egg whites. Sprinkle with warm chorizo and cilantro.