A very easy recipe for spicy Mexican deviled eggs with avocado or guacamole filling, a real treat for the Easter brunch.
Eggs, eggs, eggs! All those Easter leftover hard-boiled ones! I still have a few recipes coming, all featuring those leftover hard-boiled eggs I seem to have tons of every year.
You will love these Mexican deviled eggs with avocado. Creamy, hearty, spicy, yet rather healthy and so perfect for the Easter brunch.
What are deviled eggs?
They are hard-boiled eggs, halved and traditionally filled with a mixture of mashed yolks, mayonnaise, and mustard. That is the traditional filling, but nowadays, we stuff them with all possible mixtures. 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.
Deviled eggs around the world
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”.
Some kind of deviled eggs are mentioned in Petronius‘s Satyricon (written around 61 A.D.): “the wealthy freedman Trimalchio invited guests to a banquet in which the menu included fig-peckers (small songbirds) marinated in peppered egg yolk and stuffed into peahen eggs.” (The Ancient History of Deviled Eggs). Well, I don’t really remember reading that, but I have the book, I could check it again. 🙂
Deviled eggs are very popular all over Europe and North America and are a well-known dish in the traditional cuisines of many countries.
In Romania, we call them “oua umplute” and they are something I have eaten a lot as a child. Basically, the classic Romanian deviled eggs are stuffed with the exact above-mentioned mixture of mashed yolks, homemade mayonnaise, and some mustard.
From there the possibilities are endless, I remember eating them stuffed with liver pate mixed with yolks and mayonnaise, or stuffed with tiny bits of chicken, with lots of ground paprika, with horseradish, and with cooked peas.
I also eat them very often in Germany, they are a popular potluck food. Deviled or stuffed eggs are almost always part of a party buffet. Stuffed with the simple mayo filling, and often enough with ham, sour cream, or cheese.
How to peel eggs easily?
A very important thing when making these Mexican deviled eggs is to be able to peel them easily, leaving the whites unscathed. That is not always as easy as it might seem.
I grumbled for years: Why are they so easy to peel at times and why so difficult to peel at other times. And then I finally realized that google might know the reason. And of course, it did. Ever since I have no problems with peeling eggs anymore.
There are only three steps you have to follow:
- Step 1: Make sure that they are not that fresh, they should be at least 10 days old when you boil them. Fresh ones are a nightmare to peel, I know that because we often buy ours fresh in the village and if for some reason I get the idea to boil them shortly after buying them, I end up with half of the whites sticking to the shell. So check the date on the package and buy those that are at least 10 days old.
- Step 2: Cover with water, bring to a boil. Turn off the heat and let them stand in the hot water, covered, for 12 or 13 minutes, depending on size.
- Step 3: Drain and place them into a bowl of iced water. Let stand for a few minutes, then you can peel them. To tell you the truth, I kind of skip this step and just rinse them under very cold water. Mostly it works, but I still have one or two eggs that are not that perfect in the end, so the iced water method is actually better.
How long do deviled eggs keep in the refrigerator?
- If they are made with homemade mayonnaise I would not keep them for more than one day. If you use bought mayonnaise or other fillings you can keep the eggs, airtight, in the refrigerator for up to three days.
- The Mexican deviled eggs with avocado should be eaten as fresh as possible as well. It is a well-known fact that avocado turns rather brown if kept for a long time after removing the stone. Although I use lime in the recipe, which helps avocado retain its nice color for longer, the eggs still look better when freshly made.
How to make Mexican deviled eggs?
- Cover the eggs with water and bring to a boil. Remove from the heat and let stand, covered, for 13 minutes. Drain and transfer to a bowl of iced water. Let stand for about 5 minutes. Peel.
- Halve and remove the egg yolks. Mash the yolks with a fork. Add the avocado, mash, and mix well. You can use a blender for a smoother consistency.
- Halve the tomato and remove its seeds. Chop tomato and green onions very finely. Keep about 1 tablespoon of the chopped greens of the spring onions for decoration. Grate the garlic clove.
- Add tomatoes, 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.
- Finely chop the fresh coriander or parsley. Fold about 2/3 of the herbs into the mixture.
Other stuffed food:
- Mushroom Stuffed Meatballs – Polish Recipe
- Cream Cheese and Herb Stuffed Vegetables
- Syrian Stuffed Vine Leaves
- Stuffed Kohlrabi
- Cheesy Stuffed Peppers
Mexican Deviled Eggs with Avocado
- 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
- 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 2/3 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.