These festive, spicy Mexican deviled eggs have so many wonderful textures and flavors! Diced jalapeños, tomatoes, pepper jack cheese, chipotle chili powder and hot sauce-soaked mustard caviar make these the tastiest appetizers at the Cinco de Mayo party!
Deviled eggs are certainly not a traditional Mexican recipe, but I wanted to bring an appetizer to a Cinco De Mayo party that no one else would bring. I also wanted them to be nice and spicy. These were perfect!
I also brought along a nice bowl full of Esquites (Mexican corn salad), and a big bottle of pre-mixed cucumber mint margaritas! I’m a good friend.
To make these deviled eggs extra special, I added homemade mustard caviar that had been soaked in Chipotle Cholula! If you want to make your own to garnish your deviled eggs, check out my recipe for mustard caviar! You’ll love the popping texture. It’s my favorite deviled egg garnish!
How to Make Mexican Deviled Eggs – Step by Step
NOTE: First, make mustard caviar 7 days before you make this recipe.
1. Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes (that’s 20 minutes from turning on the heat to turning it off). Once boiled, place them in a bowl of cold water for 10 minutes.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Push the yolks through a mesh strainer into a mixing bowl. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
6. Add 1 tbsp. mayo, 1 tbsp. spicy brown mustard, ½ tsp. cayenne, ½ tsp. smoked Spanish paprika, ½ tsp. chipotle chili pepper, a sprinkle of salt & pepper, 1 tsp. hot sauce and 2 tbsp. of pepper jack cheese to your yolks. Save 1 tbsp. of cheese for garnish. Mix thoroughly. If your filling is too dry, add a little more mayo. You want your consistency to be similar to hummus.
7. Use a pastry piping bag to fill your pretty egg halves. They look so much more elegant this way.
8. Top each egg with sliced jalapeños, diced cherry tomatoes, shredded pepper jack, mustard caviar and a little more cayenne and smoked paprika.
Common Questions
You can make your deviled eggs and use a well-washed, plastic egg container (that has no paper inside) to transport them, then use a spoon to carefully remove them once you get to your destination, but I find this method a little wrought to uncertainty. One little bump or jump in the car, and they can get messy.
My preferred method is to slice my eggs and make the filling, first. Then, I place the egg whites and garnish in a plastic egg container. Then, add the filling to a pastry piping bag with a tip. I seal both ends of the bag with twisty ties and when I get to my destination, I simply remove the egg whites from the container, remove the twisty-ties, fill them in the kitchen and garnish.
Slice eggs through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You can also add a tiny bit of filling underneath the egg whites on the plate, and use it as a little “glue” to hold them in place if you really want to make them extra secure.
You can make deviled eggs a whole day ahead of time if you want to, but you’ll just want to fill them shortly before your party. You can simply slice your whites and make your filling, but refrigerate the egg whites and store the filling in a sealed bag until you’re ready to fill them the next day.
I would just pre-slice and prepare the garnishes ahead of time, too so they’re easy to sprinkle and pop on before the party.
A Few More Delicious Mexican Party Recipes
For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Spicy Mexican Deviled Eggs
Equipment
- 1 1½ quart pot to boil 6 eggs
- 1 cutting board and sharp knife
- 1 medium mixing bowl
- 1 mesh strainer
- 1 pastry piping bag and tip
- 1 cheese grater
Ingredients
- 6 eggs
- 1 tbsp. mayo
- 1 tbsp. spicy brown mustard
- ½ tsp. cayenne pepper
- ½ tsp. smoked Spanish paprika
- ½ tsp. chipotle chili pepper
- 1 tsp. hot sauce
- 6 cherry tomatoes – diced into tiny pieces
- 2-3 small jalapeños – thinly sliced with seeds removed
- 1 tsp. spicy mustard caviar
- 3 tbsp. pepper jack cheese – grated
- salt & pepper to taste
Instructions
- Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice the eggs in half. Carefully remove the yolks and place them in a mesh strainer above a bowl. Push the yolks through the strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients. Set aside.
- Add 1 tbsp. mayo, 1 tbsp. spicy brown mustard, ½ tsp. cayenne, ½ tsp. smoked Spanish paprika, ½ tsp. chipotle chili pepper, a sprinkle of salt & pepper, 1 tsp. hot sauce and 2 tbsp. of pepper jack cheese to your yolks. Save 1 tbsp. of cheese for garnish. Mix thoroughly. If your filling is too dry, add a little more mayo. You want your consistency to be similar to hummus.
- Use a pastry piping bag to fill your pretty egg halves. They look so much more elegant this way. Top each egg with sliced jalapeños, diced cherry tomatoes, shredded pepper jack, mustard caviar and a little more cayenne and smoked paprika.
Notes
Nutrition
Laurie Siegmund
These are absolutely delicious!! They got rave reviews at the party. They had the perfect amount of heat. I haven’t mastered your art in decorating but I am working on it. How DO you fit all of those toppings on there so beautifully? I have loved all of your Deviled Egg recipes.
Genevieve Morrison
Aww, Laurie, you’re such a sweetheart! It helps to use a cocktail pin to position the toppings. It’s a little tricky when you’re in a rush, but if you have a little extra time, it can be very helpful. Thanks again for your sweet review!