Mex Eggs
This easy deviled eggs recipe is a modern twist on the classic version, but it still has a little kick. Deviled eggs are traditionally made with mayonnaise, mustard and salt. For this recipe, I decided to give it a Mexican twist. I therefore used avocado, Tajín, lime juice, jalapeños and corn. You probably know Tajín, but in case you don’t, Tajín is a popular Mexican seasoning blend made from chili peppers, dehydrated lime juice and sea salt. If you can’t find Tajín, then use chili flakes and chop or grind them a bit smaller.
“Deviled” eggs are named after a culinary term from the 18th century which was used to describe spicy food. The term “deviling” became associated with hot spices like cayenne and mustard. I still have difficulties pronouncing the word “deviled” as a non-native English speaker, but here on my blog I don’t have to say it out loud. In my offline world, I call these “stuffed eggs.”
Adding the filling
There are different ways to fill the eggs. You can use two teaspoons and scoop the filling into the egg white. Or you can use a ziplock bag and cut off a tiny piece of the corner to squeeze the filling out. Or you can do it like I do, use a piping bag and a star tip to get a flower pattern. You can use any piping tip you like. The one I used has a large open star and is mostly known in the baking world as the 4B nozzle. The one I used has a width of 12 mm or 0.5 inch.
Size of the eggs
I would recommend using larger eggs. You should preferably choose L or XL if available. Medium eggs work as wll, but I wouldn’t recommend using small ones, as the egg whites are more likely to break when removing the yolk.
Can you make deviled eggs the day before?
Want to prep in advance? No problem! You can cook the eggs a day ahead and leave them in the pan without water after cooking. Just be sure to cool them properly with cold water to stop the cooking process and to make peeling easier. You will only need to prepare the filling on the day you plan to serve them. I don’t recommend making the deviled eggs completely in advance, as the filling will lose its freshness, colour and texture.
This recipe is beginner friendly and I’m pretty sure you will be able to make it. If you love deviled eggs, be sure to check out my Pink Deviled Eggs recipe here. Love Mexican flavours? Try my Tex-Mex Loaded Sweet Potato recipe.
I hope you enjoy these as much as I do!
Deviled Mex Eggs
Adjust servings here:
Equipment
- Hand blender
- big bowl
- pot
- piping bag with star tip or use a ziplock bag
Ingredients
- 7 eggs large or extra large
Filling
- 2 avocado
- 1/4 tsp sriracha mayonnaise
- ½ lime lime juice
- a bit salt & pepper
Topping
- tajin
- jalapeños slices
- corn on the cob
- sriracha mayonnaise
Instructions
- Boil the eggs in a cooking pot filled with water for 10 minutes.
- Rinse the eggs with cold water and peel them.
- Chop them lengthwise and use a teaspoon to remove the yolks. Add the yolks to a small bowl. Add the egg white halves to a plate or serving platter.
- Add avocado, sriracha mayonnaise, lime juice, salt and pepper to the egg yolks.
- Use a hand blender to blend it as smooth as possible.
- Transfer the egg-avocado mixture to a piping bag and stuff the eggs with the filling.
- Cut the jalapeño pepper into thin slices. Cut some corn off a cooked corn on the cob.
- Add the topping to the eggs; start with a bit of Tajin, then a few chopped corn kernels, a slice of jalapeño pepper and a drop of sriracha mayonnaise.
Notes
Enjoy!
