MEXICAN DEVILED EGGS

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Mexican deviled eggs are delicious and are so pretty.  This recipe would be great for Cinco de Mayo or anytime you want to add a dish to a Mexican meal.

Mexican Deviled Eggs-The Southern Lady CooksThis is an easy recipe to prepare and makes a wonderful appetizer or dish to take to any gathering.  My family loves Mexican food and these eggs don’t last long.  I never have any left over when I make them.  You could double the recipe or even cut it in half.  You can add your favorite Mexican ingredients and use your imagination to make it your own.  They will keep In the fridge for a couple days.  You might like to check out our recipe for homemade taco seasoning, too. 

Ingredients for Mexican deviled eggs.

6 eggs

1/2 cup shredded cheese (I used taco blend cheese with taco seasoning in the cheese but you could use whatever you like such as Monterey jack or cheddar.)

2 tablespoons mayonnaise

1/4 cup salsa

2 teaspoons sour cream

1/4 cup chopped green onions with tops

1/4 teaspoon salt

Pinch cayenne

ripe olives, extra chopped green onions, finely chopped tomatoes for garnish

Boil, peel and slice the eggs in half.  Remove the yolks to a bowl.  Combine cheese, mayo, salsa, sour cream, chopped onion, salt and cayenne with the yolks.  Fill whites with mixture and garnish with olives, onions, and chopped tomato.  Makes 12 egg halves.  Enjoy.

Note:  You could add some taco seasoning, chopped peppers, hot sauce or whatever you like to the filling.  I didn’t add taco seasoning because it was in the cheese.

Mexican Deviled Eggs-The Southern Lady Cooks

Mexican Deviled Eggs
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

These Mexican Deviled Eggs are a great twist on a classic!

Course: Side Dish
Cuisine: American, southern
Keyword: Deviled Eggs, mexican deviled eggs, mexican eggs, mexican side dish
Servings: 12 eggs
Author: The Southern Lady Cooks
Ingredients
  • 6 eggs
  • 1/2 cup shredded cheese I used taco blend cheese with taco seasoning in the cheese but you could use whatever you like such as Monterey jack or cheddar.
  • 2 tablespoons mayonnaise
  • 1/4 cup salsa
  • 2 teaspoons sour cream
  • 1/4 cup chopped green onions with tops
  • 1/4 teaspoon salt
  • Pinch cayenne
  • ripe olives extra chopped green onions, finely chopped tomatoes for garnish
Instructions
  1. Boil, peel and slice the eggs in half.  Remove the yolks to a bowl.  Combine cheese, mayo, salsa, sour cream, chopped onion, salt and cayenne with the yolks.  Fill whites with mixture and garnish with olives, onions, and chopped tomato.  Makes 12 egg halves.
Recipe Notes

You could add some taco seasoning, chopped peppers, hot sauce or whatever you like to the filling.  I didn't add taco seasoning because it was in the cheese.

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3 Comments

  1. Nancy Hall says:

    Way to runny, all the “liquidy” (couldn’t think of a better term) ingredients is way overkill. No offense and I’d never post a derogatory comment of any of your recipes because I like every single one of them. I suppose you could do it this way and only serve them at home to family, make sure to use a plate or you’ll have “plop” all over the place. However these won’t be transportable in a car for a potluck etc., way too messy for that.

  2. Melinda Greene says:

    sounds delicious! All things Mexican!! Love Mexican food!! Hey what do you do with your extra yolk mixture? I end up eating mine on a sandwich!!

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