Mexican Deviled Eggs



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