Recipe by Russell Neimy
"This Mexican twist on deviled eggs adds a powerful punch to these traditional appetizers."
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hard-cooked eggs, peeled
prepared yellow mustard
sweet pickles, chopped
red onion, diced
avocado - peeled, pitted, and mashed
jalapeno pepper, seeded and diced
salt and ground black pepper to taste
ground chipotle chile pepper
You little Devil you! Tasty little devils, with just enough kick to get your attention. The big boys were doing a quick step to get to these. Thanks!
I love deviled eggs and have tried many different recipes. To me, these were just OK. I thought there was too much mustard and sweet pickle, and those tastes just overwhelmed the other ingredients. I would consider trying it again and cut back on these ingredients.
Loved it!! I followed the recipe and turned out great! Made this recipe for Thanksgiving and my husband who is from Mexico loved it! This recipe WILL be a new Thanksgiving tradition in our home! Thanks so much for posting this amazing recipe!
it was very good i loved it
Better than D's Delicious and Chef John's out of the box, although I enjoy the uniqueness of Chef John's. This is a winner!
Good. Next time to suit our tastes because we like it more spicy, I would use all of the jalapeno, more avocado and less mustard. Try the recipe first as is and then make your changes to suit your tastes. Thanks for sharing.
Loved them...a little too much mustard for my taste. And I used a whole avocado
soooo yummi! Don't change a thing!
* Percent Daily Values are based on a 2,000 calorie diet.
Deviled Eggs - Mexican Devils!
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 132
** Calories from Fat: 94
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