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Mexican Deviled Eggs Recipe

Mexican Deviled Eggs Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Stuff or pipe into egg whites. Serve immediately or chill until ready to serve. Yield: 8 servings.

Nutritional Facts

2 each: 159 calories, 13g fat (4g saturated fat), 223mg cholesterol, 178mg sodium, 1g carbohydrate (1g sugars, trace fiber), 8g protein

Reviews for Mexican Deviled Eggs

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Reviewed Sep. 2, 2014

"Deliciously different twist on an old standard. It was a hit with my group!"

Reviewed Feb. 2, 2012

"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 Nov. 5, 2011

"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 Feb. 20, 2011

"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 Nov. 23, 2010

"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 Nov. 6, 2010

"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 Aug. 7, 2010

"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 Jul. 7, 2010

"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 Jun. 22, 2010

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

Reviewed Mar. 24, 2010

"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 Nov. 21, 2009

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

Reviewed May. 5, 2009

"I am married to a Mexican. I made these for Easter Dinner, that was celebrated with his side of the family, and they were a big hit. I will have to make more next time. Thanks we loved them."

Reviewed Apr. 16, 2009

"I found this recipe a few years ago and everytime we have a family get together, I am asked to bring the deviled eggs. Everyone absolutely loves them."

Reviewed Mar. 22, 2009

"I made these for a family dinner and they were a big hit. I absolutely love the flavor! Thanks for the recipe."

Reviewed Feb. 5, 2009

"Thanks for the recipe, Susan!!I've been making them "your" way for many years:-)"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.