Mexi Salsa Deviled Eggs

Spice up your appetizer game with Mexi Salsa Deviled Eggs, a zesty twist on the classic crowd-pleaser! These creamy, flavor-packed bites combine smooth, tangy mayonnaise with bold salsa, a hint of fresh lime juice, and signature Mexican spices like cumin and chili powder for a south-of-the-border flair. A sprinkle of fresh cilantro and an optional kick from diced jalapeños take these deviled eggs to the next level, while a dusting of paprika adds the perfect finishing touch. Ready in just 25 minutes, this quick and easy recipe is ideal for parties, potlucks, or game-day spreads. Serve them chilled for the ultimate refreshing bite that’s as vibrant as it is delicious! Keywords: Mexi Salsa Deviled Eggs, deviled egg recipe, Mexican-inspired appetizers, easy appetizers, spicy deviled eggs.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

Ingredients

• 6 pieces Large eggs
• 3 tablespoons Mayonnaise
• 2 tablespoons Salsa (smooth, not chunky)
• 1 teaspoon Fresh lime juice
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Chili powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Fresh cilantro, chopped
• 0.5 tablespoon Jalapeño, finely diced (optional, for heat)
• 0.25 teaspoon Paprika (for garnish)

Directions

Step 1

Place the eggs in a single layer in a large saucepan and cover them with water until it reaches about 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer gently for 10 minutes.

Step 3

Remove the eggs from the hot water and immediately transfer them to a bowl of ice water. Let them sit for 5-10 minutes to cool completely.

Step 4

Carefully peel the eggs and slice each one vertically in half. Remove the yolks and place them in a medium mixing bowl.

Step 5

Mash the egg yolks with a fork until smooth. Add the mayonnaise, salsa, lime juice, ground cumin, chili powder, salt, and black pepper, then mix until fully combined and creamy.

Step 6

Fold in the chopped cilantro and diced jalapeño (if using) for extra flavor and spice.

Step 7

Spoon or pipe the filling back into the hollowed egg whites using a piping bag, a zip-top bag with a corner snipped off, or a small spoon.

Step 8

Sprinkle the tops of the filled eggs with a light dusting of paprika for garnish and additional color.

Step 9

Refrigerate the deviled eggs for at least 15-20 minutes before serving to allow the flavors to meld.

Step 10

Serve chilled on a platter and enjoy your Mexi Salsa Deviled Eggs!

Nutrition Facts

Serving size	390.3 grams (390.3g)

Amount per serving	% Daily Value*
Calories	773

Total Fat 63.50g	81%
Saturated Fat 12.00g	60%
Polyunsaturated Fat NaNg
Cholesterol 1161mg	387%
Sodium 1327mg	58%
Total Carbohydrate 19.70g	7%
Dietary Fiber 1.60g	6%
Total Sugars 1.60g
Protein 36.80g	74%

Vitamin D 240IU	1200%
Calcium 191mg	15%
Iron 7mg	41%
Potassium 561mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 18.5%

Carbs: 9.9%