Deviled Eggs – Mexican Devils!

This Mexican twist on deviled eggs adds a powerful punch to these traditional appetizers.

Original recipe makes 24 deviled egg halves


12 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/4 cup prepared yellow mustard
1/4 cup sweet pickles, chopped
1/4 cup red onion, diced
1/2 avocado – peeled, pitted, and mashed
1/2 jalapeno pepper, seeded and diced
salt and ground black pepper to taste
1/4 teaspoon ground chipotle chile pepper

  • PREP

    20 mins


    20 mins


  1. Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork and stir in mayonnaise, mustard, sweet pickles, red onion, avocado, jalapeno pepper, salt, and black pepper until thoroughly combined. Spoon filling into egg halves and sprinkle each deviled egg half with a pinch of ground chipotle chile.


Calories: 132 kcal
Carbohydrates: 2.8 g
Cholesterol: 214 mg
Fat: 10.4 g
Fiber: 0.8 g
Protein: 6.8 g
Sodium: 163 mg