Mexican Deviled Eggs with Avocado

This is a very easy recipe for spicy Mexican deviled eggs with avocado or guacamole filling. It's a real treat for Easter brunch, Cinco de Mayo, or your next party.

You will love these Mexican deviled eggs. Creamy, hearty, spicy, and so perfect for breakfast, brunch, or a party. And while you’re here, check out these delicious Tuna Deviled Eggs or the Romanian Deviled Eggs filled with homemade liver pate.

Jump to recipe

• Other reasons to love Mexican-style eggs
• What are deviled eggs?
• Recipe ingredients
• How to make Mexican deviled eggs?
• Expert Tips
• Recipe FAQs
• What to serve with Mexican-style deviled eggs?
• More Mexican recipes
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• Mexican Deviled Eggs with Avocado

Other reasons to love Mexican-style eggs

• Unique: The spicy twist makes a classic recipe more exciting and appealing.
• Easy appetizer: The Mexican deviled eggs are a hit at every party, brunch, or potluck. Basically, the first empty dish on a buffet table will be the one that just held what feels like 100 deviled eggs. 
• Economical: All you need are a few simple and cheap ingredients. 

What are deviled eggs?

They are hard-boiled, halved eggs traditionally filled with mashed yolks, mayonnaise, and mustard. That is the traditional filling, but we stuff them with all possible mixtures nowadays.

The base is always the mashed yolks with either mayonnaise or cream cheese, something creamy to bind the mixture.

In addition, there are countless things we could add: chicken, tuna, salmon, anchovies, ham, bacon, onions, tomatoes, olives, herbs, garlic, horseradish, different spices, cooked or raw vegetables, chutneys, chili sauces, cheese; pretty much anything you can think of.

Recipe ingredients

• Eggs: Five large hard-boiled eggs will make ten Mexican deviled eggs. It’s preferable to use eggs about 10 days old; once cooked, they will be easier to peel (See Expert Tips). 

• Avocado: You will need a small or half a large avocado. Ensure it’s perfectly ripe and creamy; you might have to buy it in advance to have enough time to ripen. 

• Lime juice imparts the filling its specific Mexican-style flavor. Lemon juice is also tasty but not Mexican-like in taste.
  • Buying an organic, unwaxed lime is preferable, as you will need a little bit of its zest for the filling.

• Fresh cilantro: The same goes for cilantro; it imparts the avocado filling with a specific flavor. Parsley is fine if you don’t like cilantro. 

• Spices: Cayenne pepper or red chili flakes (to taste), coriander, cumin, fine sea salt or kosher, and ground black pepper. Alternatively, you can spice the filling with taco seasoning. 

• Other ingredients: One small tomato, green onions, garlic, and 2-3 radishes for the garnish (optional).

How to make Mexican deviled eggs?

Prepare the eggs:

• Cover the eggs with water and bring them to a boil. Remove from the heat and let stand, covered, for 13 minutes (1). 
• Drain and transfer to a bowl of iced water. Let stand for about 5 minutes. 
• Peel them (2).
• Halve the eggs and carefully remove the egg yolks (with a teaspoon) (3,4).

Make the filling:

• Halve and deseed the tomato. Chop tomato and green onions very finely. Keep about one tablespoon of the chopped greens for decoration. Grate the garlic clove. 
• Mash yolks with the back of a fork in a medium bowl (4). Add the avocado, mash, and mix well. You can use a blender for a smoother consistency.
• Add tomatoes, onions, garlic, a pinch of lime zest, the juice of half a lime, cayenne pepper to taste, ground coriander, ground cumin, salt, and pepper. Add more lime juice if necessary.
• Finely chop the fresh coriander or parsley. Fold about ⅔ of the herbs into the mixture.

Stuff the eggs:

• Stuff the egg white halves with the yolk mixture. 
• Place the Mexican deviled eggs on a serving plate and sprinkle them with the remaining herbs, some cayenne pepper, finely chopped onion greens, and finely chopped radishes, if desired (5,6).
• Keep refrigerated until ready to serve. They are best served shortly after being prepared.

Expert Tips

How to peel eggs easily?

• Tip: The eggs should not be super fresh; they should be about 10 days old when you boil them. Fresh ones are more difficult to peel; the peel will be more likely to stick to the egg whites.
• Cook the eggs as instructed above.
• Drain and place them into a bowl of iced water. Let them stand for a few minutes; then, you can peel them. I often skip this step and rinse them under cold water. It mainly works, but I still have one or two eggs that are not perfect in the end, so the iced water method is better.

Filling the eggs:

• The easiest way to fill deviled eggs is with a piping bag with a larger nozzle or a clean freezer/ Ziplock bag. Fill the bag with the mixture and cut off one corner.
• You can also fill the halves with the help of two teaspoons, the eggs won’t look so neat, but they will be just as delicious.

Recipe FAQs

What to serve with Mexican-style deviled eggs?

If they are part of a brunch, serve them alongside soups, bread, or salads. 

• Soup ideas: White Asparagus Soup, Mushroom Soup without Cream, Butternut Squash and Red Pepper Soup, or Bacon, Potato and Leek Soup.

• Bread ideas: Yogurt Soda Bread, Green Bread with Spinach, Oat Bread without Yeast, or Flaxseed Bread.

• Salad ideas: Beetroot and Feta Salad, Watermelon Balsamic Feta Salad, Ancient Grain Salad, or Strawberry Salad with Goat Cheese.

More Mexican recipes

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