This a very easy recipe for spicy Mexican deviled eggs with avocado or guacamole filling, a real treat for the 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.
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.
According to Wikipedia, “the dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.” They were first mentioned in Petronius’ Satyricon, written around 61 A.D.
Deviled eggs are famous all over Europe and North America and are a well-known dish in the traditional cuisines of many countries.
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: It imparts the filling its specific Mexican-style flavor. Lemon juice is also tasty but not so Mexico-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 FAQ
The Mexican deviled eggs with avocado should be eaten as fresh as possible. Avocado turns brown if kept for a long time after removing the stone. Although I use lime in the recipe, which helps avocado retain their nice color for longer, the eggs still look better when freshly made.
If you don’t mind the color too much, refrigerate the leftovers in an airtight container for 1-2 days.
These spicy deviled eggs are best served fresh within a couple of hours after preparing them (the avocado turns brownish).
However, you can boil the eggs several days before and refrigerate until ready to fill them.
The best way is to use a deviled egg carrier (Amazon affiliate link). However, there is another safe way.
Lightly crumple a piece of aluminum foil and place it in a baking dish that will hold the egg halves in a tight single layer; they should not have the chance to move inside the container.
Cover them with another piece of foil, tucking it loosely over the eggs and not on top of the baking dish. Ensure that the foil doesn’t touch the filling, or it will squash it. Tuck the foil around the sides of the eggs but don’t let it touch the avocado filling.
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, 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 Salad, Ancient Grain Salad, or Strawberry Salad with Poppy Seed Dressing.
More Mexican recipes
Mexican Deviled Eggs with Avocado
Ingredients
- 5 large eggs Note
- 1 small ripe avocado
- 1 small tomato
- 2 small spring onions
- 1 garlic clove
- 1 organic lime
- pure chili powder or cayenne pepper
- 1 pinch of ground coriander
- 1 pinch of ground cumin
- some fresh coriander or parsley
- salt and pepper
- 2-3 radishes for garnish optional
Instructions
- Cook eggs: Place the eggs into a saucepan, cover well with water, and bring to a boil. Remove from the heat and let stand, covered, for 13 minutes. Drain and place into a bowl of iced water. Let stand for about 5 minutes. Peel.
- Make filling: Halve and carefully remove the yolks. Place the egg yolks into a bowl and mash them with a fork. Add the avocado and mash with a fork again, mixing well. You can use a blender for a smoother consistency.
- Chop vegetables: Halve the tomato and remove its seeds. Chop the tomato very finely. Chop the spring onions very finely as well. Keep about 1 tablespoon of the chopped greens of the spring onions for sprinkling over the eggs when ready to serve. Grate the garlic clove.
- Combine filling: Add tomatoes, spring onions and garlic to the bowl together with a pinch of lime zest, the juice of half a lime, pure chili powder or cayenne pepper to taste, ground coriander, ground cumin, salt, and pepper to taste as well. Add more lime juice if necessary.
- Add herbs: Finely chop the fresh coriander or parsley. Fold about ⅔ of the herbs into the mixture.
- Stuff the egg white halves with the filling. Place on a serving platter and sprinkle with the remaining herbs, some chili powder or cayenne pepper, finely chopped greens from the spring onions, and finely chopped radishes, if desired.
- Keep refrigerated until ready to serve. They are best served shortly after being prepared.
Sissi says
Stuffed eggs have always been my favourite family party food when I was a child (apart from Polish potato and vegetable mayonnaise salad...) and I am still a huge egg fan (we go easily through a dozen of eggs every week). Avocado and egg combination sound fantastic! I am looking forward to discovering your other egg dishes!
Agness of Run Agness Run says
Yummy! This is such a delightful recipe which I can't wait to try out, Adina. Excellent idea for a starter dish! 🙂
Brie says
These look fantastic, Adina! I love the bright colors and especially appreciate the lack of mayo, yippee 🙂 Adding these to our Easter menu for next weekend, thanks for the recipe!
mjskitchen says
YAY! I've been wanting to make deviled eggs for a few weeks, now I'm truly inspired to do it! These look wonderful!