Deviled Mex Eggs
Boiled Eggs with Avocado, Tajin, Jalapeños and Corn
Servings: 14 bites
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
I used an open 12 mm star tip in my piping bag to create a flower-like pattern, but you can use any tip you have. Alternatively, a ziplock bag with a corner cut off works as well.