Huevos Diablos Recipe
Huevos Diablos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. —Linda Ross, Williamsport, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 hard-boiled large eggs
  • 6 tablespoons minced fresh cilantro, divided
  • 6 tablespoons mayonnaise
  • 2 green onions, thinly sliced
  • 1/4 cup sour cream
  • 1 jalapeno pepper, seeded and minced
  • 1-1/2 teaspoons grated lime peel
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro. Yield: 2 dozen.
Originally published as Huevos Diablos in Summer Appetizers 2012 2012

Nutritional Facts

1 stuffed egg half: 70 calories, 6g fat (1g saturated fat), 109mg cholesterol, 76mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 12 hard-boiled large eggs
  • 6 tablespoons minced fresh cilantro, divided
  • 6 tablespoons mayonnaise
  • 2 green onions, thinly sliced
  • 1/4 cup sour cream
  • 1 jalapeno pepper, seeded and minced
  • 1-1/2 teaspoons grated lime peel
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro. Yield: 2 dozen.
Originally published as Huevos Diablos in Summer Appetizers 2012 2012

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