Mexican Deviled Eggs Recipe

Mexican Deviled Eggs Recipe Mexican Deviled Eggs Recipe photo by Taste of Home Rating 5

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

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Mexican Deviled Eggs Recipe
  • Prep/Total Time: 15 min.
  • Yield: 8 Servings
15 15

Ingredients

  • 8 hard-cooked 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

Directions

  • 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. Yield: 8 servings.

Nutritional Facts 1 serving (2 each) equals 159 calories, 13 g fat (4 g saturated fat), 223 mg cholesterol, 178 mg sodium, 1 g carbohydrate, trace fiber, 8 g protein.

Originally published as Mexican Deviled Eggs in Taste of Home August/September 1995, p27

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Mexican Deviled Eggs

Mexican Deviled Eggs Recipe

Mexican Deviled Eggs

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(1-10) of 14 reviews

Reviewed on Feb. 02, 2012 by intlanne

Instead of mayo I used cream cheese. Overall the eggs were bland. I'd like to make them again but will add some needed zing to them. Maybe more salt, cilantro, chili powder?

Reviewed on Nov. 05, 2011 by misswen

Some of the best deviled eggs I've ever tasted. My boyfriend surprised me with these on National Deviled Egg Day....a great twist on the traditional deviled egg.

Reviewed on Feb. 20, 2011 by goodelli

This recipe is great...adds a different twist to the "traditional" deviled eggs. I thought the salsa added just enough flavor (and crunch), I used a mexican cheese blend, since that is what I had on hand. I would make this again, and I don't even like deviled eggs! Thanks for sharing!

Reviewed on Nov. 23, 2010 by mozarts mommy

I wouldn't eat deviled eggs until I tried this recipe. It's awesome! My family always asks me to make it when we have big get togethers.

Reviewed on Nov. 06, 2010 by acowen

DO NOT listen to the two that say this is a bad recipe. You may not like it, but I am thankful I went ahead and tried it - I LOVED IT!

I did not use near the salsa it calls for, and I added a few shots of Tabasco. That way I got the kick of salsa without a really tangy flavor.

Great addition to Mexican night at the house.

Reviewed on Aug. 07, 2010 by tami1352

Sorry; but, these were horrible. I agree with parksville. Even my husband who is known for eating anything hated these. My next door neighbor and I often exchange recipes; so, I had her try one. She made an ugly face and said "this is awful". Putting Salsa in them does not make them "Mexican flavors".

Reviewed on Jul. 07, 2010 by iamwildcookie

I have made a pretty darn good deviled egg for years...But the Mexican deviled eggs left them in the dust.. These are spectacular.. Parksville must not care for the Mexican flavors..

Reviewed on Jun. 22, 2010 by parksville

The ratings were good so prepared these. Unfortunately, we didn't like the taste at all and will not make them again.

Reviewed on Mar. 24, 2010 by Taximommy58

Made this for the first time today. I am on a low carb diet, so these are perfect! Added just a splash of hot sauce for extra zip. I might also put some sliced black olives on top next time. Thanks for a great recipe!

Reviewed on Nov. 21, 2009 by allmimsy

Very easy to make, and a hit at the party!

 
 

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