Every year on the 5th of May, people all over the United States gather to celebrate Cinco de Mayo with potlucks, parties, picnics, and fiestas of all types. The holiday has a few different origins, however it is mostly a celebration of pride for the Mexican heritage. 
Whatever your reason for celebrating, your day hopefully includes lots of great food, music, people and food! For us, we are lucky enough to have some friends who throw a party every May 5th to bring together all of those elements.
This year for the Cinco de Mayo potluck, I was excited to receive a package from IMUSA and McCormick to help me create my muy caliente dish! Specifically, the chili powder, cumin and dried cilantro, alongside the IMUSA lime squeezer, had my brain working on ways I could up the ante on the Deviled Eggs I had been wanting to make for a while. Diablo Eggs! Genius!
The beauty of a deviled egg recipe is that you can play with it in so many ways. You can alter the seasonings to make it in the Mexican style, you can add bacon and scallions to make it a football treat, or you can mix in some dill, celery and radish to make them high tea worthy. The possibilities are endless!
This version came out extremely well. It had just a tad of a kick and that Mexican flavor you look for in a good Cinco de Mayo treat! Plus, once you have the eggs boiled, peeled and chilled, the recipe takes no time at all. 
What Cinco de Mayo treats do you celebrate with?
- 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)
- Carefully remove yolks from egg halves, placing the yolks in a mixing bowl and the egg whites aside on a plate.
- Add mayo, mustard, hot sauce and lime juice to egg yolks.
- Using a fork, mix together the yolk mixture crushing the yolks into the mixture until there is a creamy smooth consistency.
- Stir chili powder, cumin, pepper and salt into the yolk mixture.
- 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.
- Using a spoon or a pastry bag, fill the hole of each egg white with the yolk mixture.
- Lightly sprinkle chili powder and cilantro over the top of each egg for garnish and an extra kick.
- Place japelenos on top of eggs as desired.
- Place eggs in refrigerator until ready to serve.
- These eggs are pretty, so plate them up creatively and let the fiesta commence!
Sounds delish! Deviled Eggs are my all time favorite treat. I love your festive twist! Happy Cinco Derby weekend!
Happy Cinco de Derby to you Trisha! See you July 2015? 🙂
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I’m Super Excited about making these for our Murder Mystery party. How long can I keep these eggs in the fridge before serving? Can I make night before or just a few hours before?