Southwest Deviled Eggs
These Southwest Deviled Eggs bring a little color and a lot of flavor to any party spread. They are creamy, lightly spiced, and finished with a bright, fresh touch that makes them disappear fast.This recipe is easy to make ahead, which is always a win when you are hosting. The filling is smooth and savory with just enough Southwest-inspired seasoning to keep every bite interesting.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 0.5 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 0.125 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 2 tablespoons red bell pepper finely diced
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon green onion sliced
- paprika or extra cilantro optional garnish
Instructions
- Place the eggs in a pot and cover them with cold water. Bring the water to a gentle boil, then reduce the heat and cook until the yolks are set. Move the eggs to an ice bath so they cool quickly and peel more easily.
- Peel the eggs and slice them in half lengthwise. Scoop the yolks into a bowl and mash them with mayonnaise, Dijon mustard, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until smooth.
- Fold in the red bell pepper, cilantro, and green onion. The texture should stay creamy but still have a little crunch and freshness.
- Spoon or pipe the filling into the egg white halves. If you are piping, a zip-top bag with the corner snipped off works well.
- Top with paprika, extra cilantro, or a few more slices of green onion. Chill until ready to serve, then bring them out cold for the best texture and flavor.
Notes
Use eggs that are a few days old if you can, since they often peel more cleanly. For a smoother filling, press the yolks through a fine mesh strainer before mixing. Taste the filling before stuffing the eggs, then adjust the salt, lime, or spice to match your preference.
Store Southwest Deviled Eggs in an airtight container in the refrigerator for up to 2 days. They are best served cold, so no reheating is needed. If possible, keep the filling and egg whites separate until close to serving time for the freshest look.