Southwest Deviled Eggs

Name: Southwest Deviled Eggs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Cuisine: Appetizer
Ingredients: 1 dozen large eggs; 2 avocados, diced; 1 roma tomato, chopped; 1/2 teaspoon cumin; 2 teaspoons lime juice; salt; 1 jalapeno, sliced; 1/3 cup Queso Fresco, crumbled

March 4, 2020 by Tanya Schroeder · 27 Comments · Last updated: March 2, 2024

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These deviled eggs have a little Southwestern flair! Avocados and pickled jalapeno add a creamy spiciness to a classic appetizer!

Deviled Eggs remind me of the 70’s. I remember deviled eggs being THE appetizer at parties and cookouts that my family attended when I was a kid.

What I remember most is the Tupperware Deviled Egg Keeper. It was a handy little thing. The egg keeper came in various colors-yellow, orange, green, etc. There was a sturdy hard plastic base. The inside held two removable trays that would cradle your precious little deviled eggs whenever you were on the go. The “burping” lid kept them nice and fresh.

I ate lots of deviled eggs in the 70’s and the ‘80s (my formative years). I didn’t eat them that much in the 90’s. Deviled eggs aren’t big with the college crowd. Thank heavens I have rediscovered these protein-packed powerhouses in the new millennium.

Deviled eggs are not only insanely easy to make, but they are incredibly versatile. You can combine the yolks with almost anything and the end result will be delicious! I have tried a Buffalo Shrimp Deviled Eggs, and Deviled Eggs with Garden Vegetables, but this Southwest version might be my favorite!

What Do I Need To Make Deviled Eggs?

1 dozen eggs – I used large eggs
Avocados
Roma tomato
Cumin
Lime juice – I used fresh, but bottled will work
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Jalapeno, sliced fresh or pickled
Queso Fresco

How Do I Make This Deviled Egg Recipe?

Let’ begin this recipe by preparing your hard-boiled eggs.
Place eggs in a large saucepan and cover eggs with water (about 1 inch above tops of eggs). Set saucepan over medium heat and bring to a rolling boil. Remove from heat and cover. Let stand for 10 minutes. Drain and cover with cold water. Let eggs sit until cool to the touch. Peel the eggs.
Cut each egg in half lengthwise and remove yolks to a separate bowl. Set egg whites aside.
To the egg yolks add your diced avocados. Mash the yolk mixture with a fork or potato masher until well blended. Add chopped tomatoes, cumin, lime juice,, and salt to taste. Spoon filling into the cavity of each egg white.
Top eggs with crumbled Queso Fresco and sliced jalapenos.

Can Deviled Eggs Be Made In Advance?

Typically you can make deviled eggs two days in advance. But with the avocado, I would say you have less time than that.

If you want to save time, prepare your hard-boiled eggs, halve them and remove the yolks. Keep both covered until just before you need them. When ready, add the avocado and remaining ingredients and the serve.

How Long Do Deviled Eggs Last?

Deviled eggs have a short shelf life, they should be kept chilled at all times. Once prepared, deviled eggs should be stored in the refrigerator.

Your eggs should be consumed within two days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator. Keep in mind that the avocado will brown a little.

Pro Tips:

-The avocados will lend this Deviled egg recipe a green color, if you want more of a traditional yellow filling, use less avocado.

-Pickled jalapenos will have less heat than fresh jalapenos although green chilies can be used instead

-Feta cheese can be used in place of the Queso Fresco.

Yield: 24 halves