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Mexican Deviled Eggs with Avocado
5 from 6 votes

Mexican Deviled Eggs with Avocado

This is a very easy recipe for spicy Mexican deviled eggs with avocado or guacamole filling, a real treat for the Easter brunch.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10 halves
Calories: 129 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 5 large egg Note
  • 1 small avocado ripe
  • 1 small tomato
  • 2 small green onions
  • 1 garlic clove
  • 1 lime organic
  • chili powder or cayenne pepper, pure
  • 1 pinch of ground coriander
  • 1 pinch of cumin ground
  • some Coriander or parsley, fresh
  • sea salt fine
  • black pepper fine
  • 2-3 radish for garnish, optional

Instructions

    Cup of Yum
  1. Cook eggs: Place the eggs into a saucepan, cover well with water, and bring to a boil. Remove from the heat and let stand, covered, for 13 minutes. Drain and place into a bowl of iced water. Let stand for about 5 minutes. Peel.5 large eggs
  2. Make filling: Halve and carefully remove the yolks. Place the egg yolks into a bowl and mash them with a fork. Add the avocado and mash with a fork again, mixing well. You can use a blender for a smoother consistency.1 small ripe avocado
  3. Chop vegetables: Halve the tomato and remove its seeds. Chop the tomato very finely. Chop the green onions very finely as well. Keep about 1 tablespoon of the chopped greens of the onions for sprinkling over the eggs when ready to serve. Grate the garlic clove.1 small tomato + 2 small green onions + 1 garlic clove
  4. Combine filling: Add tomatoes, spring onions and garlic to the bowl together with a pinch of lime zest, the juice of half a lime, pure chili powder or cayenne pepper to taste, ground coriander, ground cumin, salt, and pepper to taste as well. Add more lime juice if necessary.1 organic lime + pure chili powder + 1 pinch of ground coriander + 1 pinch of ground cumin + fine sea salt and black pepper
  5. Add herbs: Finely chop the fresh coriander or parsley. Fold about ⅔of the herbs into the mixture.some fresh coriander
  6. Stuff the egg white halves with the filling. Place on a serving platter and sprinkle with the remaining herbs, some chili powder or cayenne pepper, finely chopped greens from the spring onions, and finely chopped radishes, if desired.2-3 radishes
  7. Keep refrigerated until ready to serve. They are best served shortly after being prepared.

Notes

  • For easy peeling, the eggs should not be super fresh. Ideally, they should be 10 days old.

Nutrition Information

Serving 2halves Calories 129kcal (6%) Carbohydrates 6g (2%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g (35%) Cholesterol 186mg (62%) Sodium 288mg (12%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 10 halves

Amount Per Serving

Calories 129

% Daily Value*

Serving 2halves
Calories 129kcal 6%
Carbohydrates 6g 2%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Cholesterol 186mg 62%
Sodium 288mg 12%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.