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Spicy Mexican Deviled Eggs

These Mexican deviled eggs have so many wonderful textures and flavors! Jalapeño, tomato, pepper jack cheese, chipotle and hot sauce-soaked mustard caviar make this the tastiest deviled eggs at the Cinco de Mayo party!

A deviled egg, garnished with sliced jalapeños, diced tomatos, mustard caviar, shredded cheese and paprika.

I wanted to make deviled eggs to celebrate Cinco De Mayo with all of my favorite Mexican flavors! There are lots of exciting spices and textures in these beautiful deviled eggs. The colors are also so bright and beautiful!

If you want to make your own hot sauce-soaked mustard caviar to garnish your deviled eggs, check out my recipe for mustard caviar! It’s my favorite deviled egg garnish!

How to make spicy deviled eggs – Step by Step

A step by step process showing how to peel and cut eggs for deviled eggs.

1. Add six large eggs to a pot of cool water, then place them on the stove and boil them for 25 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.

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.

4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

A step by step process showing how to remove egg yokes from deviled eggs and mix them.

5. Carefully remove the yokes. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.

6. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.

7. Gently wash and dry your egg-halves with a paper towel to make them extra perfect.

8. In a mixing bowl, add mayo, mustard, cayenne, paprika, chili pepper, salt & pepper, hot sauce and 2 tbsp. of pepper jack cheese to your yokes. Save a 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.

A step by step process showing how to fill deviled eggs and spice them.

9. Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty, little eggs.

10. Garnish with tomatoes, jalapeños, mustard caviar and the remainder of your pepper jack cheese. You might also want to garnish your eggs with a tiny bit of chili powder, but make sure to add the spice to your hand and sprinkle. Never sprinkle directly from the container or you can easily pour too much by mistake.

A deviled egg, garnished with sliced jalapeños, diced tomatos, mustard caviar, shredded cheese and paprika.

For more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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5 from 1 vote

Spicy Mexican Deviled Eggs

These Mexican deviled egg recipe has so many wonderful textures and flavors!
You’ll require a pot, mesh strainer and mixing bowl for this recipe. It’s also nice to use a party piping bag and pretty tip so that your eggs are extra fancy.
Prep Time30 mins
Cook Time20 mins
Cooling time2 hrs
Total Time2 hrs 50 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cinco de mayo, party food, spicy
Servings: 12 Deviled Eggs
Calories: 56kcal

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
  • Salt & pepper to taste
  • 1 tsp. hot sauce - I like Sriracha!
  • 6 cherry tomatoes - diced into tiny pieces
  • 2-3 small jalapeños - thinly sliced with seeds removed
  • 1 tsp. Hot-sauce soaked mustard seeds
  • 3 tbsp. pepper jack cheese - grated

Instructions

  • Add 6 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. Refrigerate for 1-2 hours.
  • Chop your tomatoes into tiny pieces, and slice your jalapeños thinly. Set aside.
  • 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 them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
  • Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
  • Add mayo, mustard, cayenne, paprika, chili pepper, salt & pepper, hot sauce and 2 tbsp. of pepper jack cheese to your yokes. Save a 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.
  • Spoon your filling into a pastry piping bag and fill your eggs. 
  • Garnish with tomatoes, jalapeños, mustard caviar and the remainder of your pepper jack cheese. You might also want to garnish your eggs with a tiny bit of chili powder.

Nutrition

Serving: 1Deviled Egg | Calories: 56kcal | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 88mg | Potassium: 56mg | Vitamin A: 275IU | Vitamin C: 2.4mg | Calcium: 41mg | Iron: 0.5mg

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