Tex-Mex Deviled Eggs

Tex-Mex Deviled Eggs

A crunchy corn chip topping and creamy avocado drizzle take these eggs from good to great with our Tex-Mex Deviled Eggs.

Tex-Mex Deviled Eggs
Makes 12
  • 1 ripe avocado, peeled, pitted, and diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1¼ teaspoons kosher salt, divided
  • 6 hard-cooked large eggs, peeled
  • ¼ cup mayonnaise
  • ⅛ teaspoon chili powder
  • ⅛ teaspoon ground cumin
  • 2 tablespoons finely chopped pickled jalapeños
  • ¼ cup crushed corn chips
  • Garnish: chopped fresh cilantro, chili powder
  1. In the container of a blender, combine avocado, lime juice, cilantro, and 1 teaspoon salt. Blend until smooth. Transfer to a piping bag.
  2. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  3. In a small bowl, mash egg yolks with a fork. Add mayonnaise, chili powder, cumin, and remaining ¼ teaspoon salt, stirring until smooth. Fold in jalapeños. Transfer mixture to a piping bag. Cut a ½-inch opening in piping bag. Evenly pipe egg yolk mixture into wells of egg whites.
  4. Cut a ⅛-inch opening in piping bag with avocado mixture. Drizzle evenly over eggs. Top evenly with crushed corn chips. Garnish with cilantro and chili powder, if desired.



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