Diablo Eggs - Mexican Deviled Eggs
Prep time
Total time
A great twist on an old potluck favorite that is perfect to add some spice to your fiesta!
Recipe type: Appetiser
Cuisine: Mexican
Serves: 24
  • 12 hard boiled eggs (peeled and halved)
  • 3 Tbsp mayonnaise
  • 2 tsp brown mustard (I used French's Horseradish Mustard)
  • 3 dashes of hot sauce ( I used Sylvia's Kickin' Hot Sauce)
  • 2 Tbsp fresh squeezed lime juice (about ½ a lime)
  • ¼ tsp chili powder (plus some for garnish)
  • ⅛ tsp cumin
  • ¼ tsp black pepper
  • Pinch of salt
  • Dried or fresh cilantro for garnish (optional)
  • Pickled jalepenos (optional)
  1. Carefully remove yolks from egg halves, placing the yolks in a mixing bowl and the egg whites aside on a plate.
  2. Add mayo, mustard, hot sauce and lime juice to egg yolks.
  3. Using a fork, mix together the yolk mixture crushing the yolks into the mixture until there is a creamy smooth consistency.
  4. Stir chili powder, cumin, pepper and salt into the yolk mixture.
  5. Taste mixture and add more of any of the ingredients you think it needs. Just keep in mind that the seasoning flavors strengthen as the mixture sets.
  6. Using a spoon or a pastry bag, fill the hole of each egg white with the yolk mixture.
  7. Lightly sprinkle chili powder and cilantro over the top of each egg for garnish and an extra kick.
  8. Place japelenos on top of eggs as desired.
  9. Place eggs in refrigerator until ready to serve.
  10. These eggs are pretty, so plate them up creatively and let the fiesta commence!
Recipe by Eat.Live.Blog at http://eatliveblog.com/2014/05/03/diablo-eggs-the-perfect-mexican-twist-on-deviled-eggs-for-your-cinco-de-mayo-potluck/