Tex-Mex Deviled Eggs: A devilishly good treat

‘Best of Friends’ daylily

A summertime BBQ with extended family is the perfect excuse for whipping up a batch of spicy, Texas-style deviled eggs. I made them yesterday for our Memorial Day family dinner, where they were promptly devoured, so I thought I’d share them with you. For 10 people, I double the recipe.

Tex-Mex Deviled Eggs
6 hard-boiled eggs, peeled
1 tablespoon diced green onions
1 tablespoon chopped fresh cilantro
1 small serrano or jalapeno pepper, seeded & finely chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup (1 ounce) shredded Cheddar cheese
Chili powder

Cut eggs in half crosswise; carefully remove yolks. Mash yolks, and stir in green onions and next 5 ingredients. *Spoon into egg whites; sprinkle with cheese and chili powder. Cover and chill.

Yield: 1 dozen.

*Rather than spooning the mixture into each egg, which is messy and time-consuming, I spoon it all into a zip-loc baggie, seal it, and cut off one small corner of the bag. Squeezing the baggie, I pipe the filling into each egg. It’s fast and neat, and when I’m done, I just throw the baggie away.

Happy summer!

All material © 2006-2008 by Pam Penick for Digging. Unauthorized reproduction prohibited.

6 Responses

  1. Gail says:

    Oooh, Mr. I Don’t Blog will love this recipe! Thanks Pam for sharing. I have read about using zip-loc bags for these kinds of applications, but have never tried it. BTW, your Best of Friends Daylily is showing her best side in your photo! She is quite a good looking daylily. Gail

    ‘Best of Friends’ is lighter in color this year because she’s getting more sun without the vitex tree. Normally she looks more rosy peach—prettier than the rather bleached out color she has right now. So what I’m trying to say is, if you think she looks good now, you should see her at her best. :-) Maybe next May she’ll enjoy some shade from the new crepe myrtle. —Pam

  2. Randy says:

    Look at you with your cutesy chicken deviled egg plate! :-) I don’t make deviled eggs for that very reason, I hate spooning them into the whites. I tried using a little cake icing piper thing and all it did was clog up and on top of that it was just as difficult to fill it with the yolks. It never occurred to me to use a little plastic baggie.

    Ha! That egg plate was a gift to my husband, who used to make these eggs on demand for his family for our big gatherings. It is cutesy, and now I think of it as mine, having taken over most of the deviled-egg making. —Pam

  3. deb says:

    MMM sounds good.

  4. Nancy Bond says:

    The hubster will love these, especially with the peppers in them! He likes things smoking-hot. :)

    If he likes things really hot, you’ll probably want to use serrano peppers instead of jalapenos and add another one or two. As stated here, the recipe isn’t so hot that kids won’t eat them. —Pam

  5. Mary Beth says:

    Can’t wait to try your deviled eggs – they sound nice and tangy . . .

  6. Lisa at Greenbow says:

    Yummm these sound delicious.