Mexican Style Deviled Eggs Recipes

MEXICAN DEVILED EGGS

Mexican Deviled Eggs image

With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. -Susan Klemm, Rhinelander, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

8 hard-boiled large eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt to taste

Steps:

Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.

Nutrition Facts : Calories 159 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 178mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

MEXICAN DEVILED EGGS

Mexican Deviled Eggs image

Make and share this Mexican Deviled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories Mexican

Time 30m

Yield 12 appetizers

Number Of Ingredients 8

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons pickled jalapeno peppers, minced
1 tablespoon prepared mustard
1/4 teaspoon ground cumin
1/8 teaspoon salt
chili powder
fresh parsley sprig

Steps:

Cut the eggs in half lengthwise; carefully remove yolks to a bowl.
Mash egg yolks; stir in mayonnaise and the next 4 ingredients; stir to blend well.
Spoon or pipe yolk mixture evenly into egg white halves.
Garnish with chili powder and parsley sprigs if desired.

MEXICAN DEVILED EGGS

Mexican Deviled Eggs image

I found this online when I was looking for a recipe for my sister. I copied it and then went back to looking for her recipe..lol. But, our family loves these. I know there will be some of you out there who won't care for them at all but that's ok. Everybody has different tastes! When I make them, I have to hide them in the fridge until dinner because my son and his friends will eat them all up before dinner and leave an empty plate on the counter.You can add a bit more mayonnaise if needed. Cook time is chill time and time for cooking the eggs.(10 for cooking the eggs, 10 for cooling and 30 for chilling the eggs). We sometimes have some of the filling left and My husband mixes it with chicken or tuna for a sandwich on toasted english muffins. (open faced)

Provided by OceanLuvinGranny

Categories Vegetable

Time 55m

Yield 24 stuffed egg halves, 12-24 serving(s)

Number Of Ingredients 12

Ingredients

12 hard-boiled eggs
2 tablespoons green chilies, diced (I get the 7 oz can because we use them in everything)
2 tablespoons black olives, sliced
1 (15 ounce) can refried beans (any brand you like)
4 tablespoons red onions, finely diced
3/4 cup Mexican blend cheese, shredded
1/2 cup mayonnaise
1/2 cup salsa
3 tablespoons green onions
4 tablespoons sour cream
salt
for garnish sprinkle with finely chopped cilantro (just a dash sprinkled over top of each egg)

Steps:

Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
Put yolks in a mixing bowl.
Mix will all other ingredients except the cilantro.
Heat the beans slightly and stir well.
With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
Evenly put the yolk filling over that.
Continue until all the egg whites are filled.
Sprinkle finely chopped cilantro over the tops.
Eat immediately or chill until ready to eat.

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