These Mexican Deviled Eggs are creamy, zesty, and packed with fresh lime, jalapeño, and cilantro for a bold twist on a classic appetizer.

Scale

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon fresh lime juice

1 tablespoon fresh cilantro, finely chopped

1 small jalapeño, finely minced (seeds removed)

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

Salt to taste

Black pepper to taste

Paprika for garnish

Optional: diced tomatoes, avocado cubes, cotija cheese

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1. Place eggs in saucepan and cover with water. Bring to boil, remove from heat, cover and let sit 10–12 minutes.

2. Transfer eggs to ice bath and cool completely.

3. Peel eggs and slice in half lengthwise.

4. Remove yolks and mash until smooth.

5. Mix yolks with mayonnaise, mustard, lime juice, cilantro, jalapeño, and spices.

6. Spoon or pipe filling into egg whites.

7. Garnish with paprika and optional toppings.

8. Chill 30 minutes before serving.

For lighter version, substitute Greek yogurt for mayonnaise.

Remove jalapeño seeds for milder flavor.

Best served fresh but can be refrigerated up to 2 days.

Do not freeze.