Chi Mex Deviled Eggs Food
MEXICAN DEVILED EGGS
With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. -Susan Klemm, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.
Nutrition Facts : Calories 159 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 178mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
MEXICAN DEVILED EGGS
I found this online when I was looking for a recipe for my sister. I copied it and then went back to looking for her recipe..lol. But, our family loves these. I know there will be some of you out there who won't care for them at all but that's ok. Everybody has different tastes! When I make them, I have to hide them in the fridge until dinner because my son and his friends will eat them all up before dinner and leave an empty plate on the counter.You can add a bit more mayonnaise if needed. Cook time is chill time and time for cooking the eggs.(10 for cooking the eggs, 10 for cooling and 30 for chilling the eggs). We sometimes have some of the filling left and My husband mixes it with chicken or tuna for a sandwich on toasted english muffins. (open faced)
Provided by OceanLuvinGranny
Categories Vegetable
Time 55m
Yield 24 stuffed egg halves, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
- Put yolks in a mixing bowl.
- Mix will all other ingredients except the cilantro.
- Heat the beans slightly and stir well.
- With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
- Evenly put the yolk filling over that.
- Continue until all the egg whites are filled.
- Sprinkle finely chopped cilantro over the tops.
- Eat immediately or chill until ready to eat.
MEXICAN DEVILED EGGS
Make and share this Mexican Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 30m
Yield 12 appetizers
Number Of Ingredients 8
Steps:
- Cut the eggs in half lengthwise; carefully remove yolks to a bowl.
- Mash egg yolks; stir in mayonnaise and the next 4 ingredients; stir to blend well.
- Spoon or pipe yolk mixture evenly into egg white halves.
- Garnish with chili powder and parsley sprigs if desired.
CHI-MEX DEVILED EGGS
This is my take on blending 2 cultures together from Chicago & Mexico in a Deviled Egg Recipe. I created this recipe using seeded Jalapeno Peppers from our garden for my husband's Special Birthday Dinner. I used one of our favorite cheeses Feta & blended it with Shredded Mexican Cheese, along with a special blend of spices, which created a robust flavor for our Special Occasion. These Deviled Eggs are not only unique, but they are tasty and colorful as well when presented to the dinner table. The Jalapeno pepper rings when centered with a roasted red pepper creates a beautiful presentation.
Provided by Rose Mary Mogan @cookinginillinois
Categories Other Appetizers
Number Of Ingredients 13
Steps:
- Boil eggs to hard boil stage, & allow to cool then peel and cut in half. Arrange the halves on a serving plate after removing the yolks & set aside till needed.
- Add the yolks to a medium size bowl. Mash until they are crumbled.
- These are some of the main ingredients used in the recipe.
- Chop the pickles, jalapeno & roasted red Peppers and add to the egg yolks. Add in the mayonnaise, spices, and both cheeses, then blend together. Taste and adjust spices as needed.
- Fill the egg white halves with egg mixture. Garnish with Jalapeno Pepper Rings and add a small bit of Roasted Red Pepper in center. Chill until ready to serve.
CHILE-CHEDDAR DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 teaspoons chopped chives, 2 teaspoons chopped chipotles in adobo sauce, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1/4 cup shredded cheddar cheese and 1/4 teaspoon paprika. Season with salt. Spoon into the egg whites; top with more chives.
MEXICAN DEVILED EGGS
Make and share this Mexican Deviled Eggs recipe from Food.com.
Provided by STARTERWIFE
Categories Brunch
Time 20m
Yield 4 eggs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash yolks; add mayo and mustard.
- Add salt, paprika, avocado, lemon (olives if want mixed in or save for topping).
- Add to egg whites. Top with grated cheese, if desired, or sprinkle with paprika.
Nutrition Facts : Calories 169.2, Fat 13.1, SaturatedFat 2.8, Cholesterol 216.8, Sodium 375.3, Carbohydrate 6.5, Fiber 0.8, Sugar 1.9, Protein 6.8
TEX-MEX DEVILED EGGS
Make and share this Tex-Mex Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Tex Mex
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- In a small bowl, mash yolks; add cheese, mayonnaise, salsa, onions, sour cream, and salt; mix well.
- Stuff or pipe yolk mixture into egg whites.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 111.5, Fat 8, SaturatedFat 3.3, Cholesterol 194.7, Sodium 155.9, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 8.2
TEX-MEX DEVILED EGGS
Make and share this Tex-Mex Deviled Eggs recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice the eggs in half lengthwise and remove the yolks to a bowl.
- Mash the yolks and mix with the next seven ingredients until well blended and smooth.
- Mound the yolk mixture back into the egg white (if desired use a pastry bag with a star tip).
- Top with a thin slice of jalapeno pepper.
- Chill until ready to serve.
Nutrition Facts : Calories 50.3, Fat 3.7, SaturatedFat 1.4, Cholesterol 108.1, Sodium 34.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 3.4
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