Spicy Mexican Deviled Eggs
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 appetizer at the Cinco de Mayo party!
Servings: 12 Deviled Eggs
Calories: 56kcal
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
Keep in mind:
The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.
To prevent eggs from tipping over:
Here are 2 solutions: First, don’t slice your eggs longways, slice them through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You’ll find directions below for this method.
Second, you can slice your eggs however you please, but add a tiny bit of filling underneath the eggs on the plate, and using it as a little “glue” to hold the eggs in place.
An important tip:
Never sprinkle deviled eggs with spices directly from the containers. Use fingers to sprinkle. Otherwise, you risk too much coming out at once, and you'll end up with a little, over-spiced heart break.
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