Tex-Mex Jalapeno Deviled Eggs

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Let’s just say for sooooome reason you have a lot of leftover hardboiled eggs in the near future.

You know, the kind that are colorful with cute designs on them.

The kind of eggs that are around the house when say umm….the Easter Bunny comes to visit.

Yeah those ones, decorated Easter eggs.

Well here’s a super delish and spicy recipe for those leftover hard boiled eggs.

And they’re perfect for a potluck, or for a fun and different appetizer.

Since eggs tend to go on sale around the Easter holiday, it’s a great time to stock up and use them to make these yummy deviled eggs.

It’s so easy to chow them down in one bite too.  I mean, I would never do that….no not me.

They last nicely in the fridge which works out great when making them ahead of time.

So let’s check out the ingredients.

Thank you for stopping by!

Tex-Mex-jalapeno-deviled-eggs

Eggs, nacho jalapenos, cilantro, green onion, mayonnaise, ground cumin, ground chili, salt and pepper.

Here’s how to make it:

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Boil the eggs, let them cool, and remove the shell.

Here are some great tips on “How to Make Perfect Hard Boiled Eggs” at Simply Recipes.

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Cut each egg in half lengthwise.

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Carefully remove the yolk from each egg with a small spoon,

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and put them in a medium size bowl.

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Use a fork to mash the yolks into the smallest pieces possible.

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Add the mayonnaise and whisk it together with the egg yolks…

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…. until the mixture is smooth.

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Chop the cilantro,

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green onion,

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and nacho jalapenos.  Then add them to the egg mixture.

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Next add the ground cumin,

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chili powder,

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pepper, and

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salt.

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Mix together.

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This is a good time to do a quick taste test to see if you prefer more salt.

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Fill the egg whites generously with the egg yolk mixture.  There may be a couple of egg whites leftover.

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Top each deviled egg with a slice of nacho jalapeno.

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Serve with a piece of lime so the juice can be squeezed on top of the egg right before eating.  Enjoy!

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Here are some other delish recipes made with jalapenos:

Won Ton Cheese Bites
Nacho Jalapeno and Salsa Grilled Cheese
Cheese Jalapeno and Bacon Skillet Potatoes

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Tex-Mex Jalapeno Deviled Eggs

Yield: Serves about 4

Ingredients:

7 eggs
¼ cup mayonnaise
1 tablespoon chopped cilantro
1 heaping tablespoon chopped green onion (including the green part)
1 tablespoon chopped nacho jalapeno peppers (or more if you like more heat)
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon ground black pepper
4 dashes of salt (or salt to taste)
1 lime (quartered or cut in eighths for garnish)
14 small slices of nacho jalapeno peppers for garnish

Directions:

Boil the eggs, let them cool, and remove the shell. Cut each egg in half lengthwise. Carefully remove the yolk from each egg with a small spoon and put them in a medium size bowl. Use a fork to mash the yolks into the smallest pieces possible.

Add the mayonnaise and whisk it together with the egg yolks until the mixture is smooth. Add the cilantro, green onion, chopped nacho jalapenos, cumin, chili powder, pepper and salt to the egg mixture.

Mix together. Give it a quick taste test to see if you prefer more salt. Fill the egg whites generously with the egg yolk mixture. There may be a couple egg whites leftover. Top each deviled egg with a slice of nacho jalapeno. Serve with a piece of lime so the juice can be squeezed on top of the egg right before eating.

 

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4 Responses to “Tex-Mex Jalapeno Deviled Eggs”

  1. #
    1
    Heide M. — April 22, 2013 at 11:35 am

    Interesting variation!

    Reply

    • Nancy — April 22nd, 2013 @ 10:34 pm

      Hi Heide, thank you for stopping by!

      Reply

  2. #
    2
    Amber — September 17, 2013 at 1:21 pm

    Just made these…Yumm!! Gotta remember though, in TX, when something is marked “spicy” (i.e. diced jalapenos): it’s SPICY!

    Reply

    • Nancy — September 17th, 2013 @ 10:11 pm

      Hi Amber! so glad you liked these. Now I’m thinking that I should have added more jalapenos in the recipe for TX taste buds! Have a great rest of the week!

      Reply

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