Easy Mexican Deviled Eggs


Easy Mexican Deviled Eggs

Deviled eggs are always a party favorite, so why not switch things up and try this Mexican variation? This tasty finger-food is stuffed with mayo, seasonings and hot peppers. Try these as an appetizer at your next fiesta.


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  • 12 large hard boiled eggs, peeled
  • 1/4 cup mayonnaise or salad dressing
  • 1 tablespoon cumin
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 1 jalapeno pepper, sliced & seeded
  • 1 habanaro pepper, sliced & seeded
  • Ground red pepper
  • Fresh cilantro, chopped


  1. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork.
  2. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper.
  3. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro and a slice of the habanero pepper.

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Whenever I use diced celery in a delicate salad like egg, chicken, or tuna salad, I use a trick my mom taught me. You pull the tough outer strings off the stalk of celery before dicing. Using a paring knife with the flat edge against your thumb, you grab the strings at the widest cut end of the celery stalk and pull the thicker fibrous strings off.

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Hello moseleyrogerv, This was a reader submitted recipe and that is the correct amount that this version called for. By all means I'd feel free to change things up. Maybe start with a third of the pepper and see how you like the taste? Thanks for your comments and suggestions.

Mexicn or NOT! I cannot coceive of chopping and entire Habanero pepper into this salad. I love HOT stuff, but that much would be a real assault on one's taste buds. Are you sure that you really 'mean this'?


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