Mexican Deviled Eggs

Mexican Deviled Eggs on a platter

I love the smoky flavors and my go to spices for adding that earthy smokiness are ancho and chipotle chilies and smoked paprika. These are the predominant flavors in my Mexican Deviled Eggs, combined these with  lime juice, Mexican oregano and a hint of cumin. The result is a spicy, smoky deviled egg.

Remember, deviled eggs aren’t just party food. Eat them for breakfast or lunch. Do you love egg salad? Instead of stuffing the egg whites, chop them up and blend in with the puréed yolks, add a little more crema or sour cream if it’s too thick, spread on a tortilla, top with some lettuce and tomato and you have a Mexican egg-salad sandwich!

Mexican Deviled Eggs on a platter

See our post/video on making hard-boiled eggs here; or use store-bought hard-cooked eggs to save time.

NOTE: Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Watch the video here.


Mexican Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 1 dozen 1x
  • Category: Appetizer


1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
2 teaspoons minced cloves garlic (2 cloves)
½ teaspoon coarse salt
½ teaspoon ancho chili powder
½ teaspoon smoked paprika
½ teaspoon dried Mexican oregano
1/8 teaspoon chipotle powder
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated

¼ cup Mexican crema or sour cream
¼ cup chopped queso fresco
1 tablespoon lime juice


Shredded queso fresco and/or a cilantro leaf


Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the ancho chili powder, smoked paprika, oregano and chipotle powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the egg yolks, crema/sour cream, queso fresco, lime juice, in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of shredded queso fresco and/or a cilantro leaf.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.


Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Keywords: deviled eggs, hard cooked eggs

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