Tex Mex Spicy Deviled Eggs is a twist on the classic recipe by infusing the creamy egg filling with spicy Southwest flavor.
The Tex Mex obsession has been around since the 1970’s, but the love of the delicious cheesy and spicy combination has not wavered. I don’t know about you, but basically all the Mexican dishes I grew up eating weren’t really Mexican. Fajitas, chili, and nachos are all considered Tex-Mex food. So what is Tex-Mex? To start, key characteristics include the heavy use of cheese, cumin, chili powder, and beef. Tex-Mex food is rooted in Texas’s Tejano culture (Texans of Spanish or Mexican heritage who lived in Texas before it became a republic) and also Mexican immigrants who came largely from Northern Mexico.
To make really good deviled eggs, the eggs have to be cooked just until the yolks are hard, but still bright yellow. There are different methods to boil eggs and even the best cooks have different opinions on which is best. Over the years, I have found that boiling the eggs in salted water is still my favorite method. Here’s how to do it.
How To Make Perfect Hard Boiled Eggs
- Fill a medium to large pot 3/4 full of water. Add 2 TBSP table salt. Carefully place the eggs in the bottom of the pot, making sure they are in a single layer and not crowded (touching).
- Heat the pot to boiling, allow the eggs to boil for 8 minutes. Immediately remove from the heat, dump out boiling water and refill the pot with cold water. Set the pot in the sink and allow the cold water to run over the eggs until the eggs are cool enough to handle (but still warm).
- One at a time, place the egg on it’s side on a hard surface, tap until the shell is cracked all over, then roll the egg beneath your palm on the hard surface, back and forth several time, to loosen the shell. Peel – the shell should come off easily in strips.
Deviled Eggs have always been a favorite with the kids. In grade school they loved them made with just mayo and mustard. As the boys grew up, (along with their taste buds) I started adding things like dill and a little horseradish. These Tex Mex Spicy Deviled Eggs have stepped it up just a little more, with the addition of jalapeno and chili pepper spice to the basic recipe. The eggs are spicy, but still kid friendly!
Be the hero of your next potluck by bringing Tex Mex Spicy Deviled Eggs. They are a super alternative to a bowl of potato salad or beans.
Tex Mex Spicy Deviled Eggs
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- 12 large eggs
- 2 tbsp cilantro
- 1 small jalapeno pepper, seeded and finely chopped
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 3/4 tsp salt
- 1/2 cup cheddar cheese, shredded
- 1 tsp chipotle pepper spice
- 2 tbsp green onions, sliced thin
- Place eggs in bottom of large saucepan filled with salted water. Water should cover eggs at least 2-inches above eggs surface. Bring water to a boil over medium-high heat. Reduce heat and continue to boil for 10 minutes. Remove pan from heat and drain eggs in pot. Run cold water over the eggs, dumping water and refilling several times to stop the cooking process.
- When eggs are cool enough to handle, peel eggs
- Cut eggs in half, crosswise. Remove the yolks and place in a small bowl.
- Using a fork, mash the egg yolks. Stir in the cilantro, jalapeno, mayonnaise and mustard until smooth.
- Transfer the yolk mixture into a plastic pastry bag or food storage bag, and pipe the yolk mixture into the egg white halves. (You can spoon into the egg white halves if you prefer)
- Sprinkle the eggs with cheddar cheese and dust with chipotle pepper spice. Garnish with green onion slices.
NUTRITION INFORMATION PER SERVING
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