¡Devil de Mayo Deviled Eggs!

¡Devil de Mayo Deviled Eggs!

Mexican-Inspired Deviled Eggs with Lime, Jalapeño & Cotija

Ingredients

6 large eggs, hard-boiled and peeled

Egg yolks (from the boiled eggs)

Salt, to taste

Freshly cracked black pepper, to taste

1–2 teaspoons yellow or Dijon mustard (to taste)

1–2 tablespoons fresh lime juice

½ teaspoon lime zest

1–2 tablespoons finely chopped pickled jalapeños (adjust heat to preference)

Toppings

Chopped fresh cilantro

Sliced or finely chopped pickled jalapeños

Smoked paprika, for sprinkling

Crumbled Cotija cheese

Instructions

Slice the hard-boiled eggs in half lengthwise and gently remove the yolks. Place yolks in a bowl and set whites aside.

Mash the yolks until smooth with a fork.

Add mustard, lime juice, lime zest, chopped pickled jalapeños, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning or lime as needed.

Spoon or pipe the yolk mixture back into the egg whites.

Top each egg with a sprinkle of Cotija cheese, a pinch of smoked paprika, a few pieces of pickled jalapeño, and fresh cilantro.

Serving Tip

Chill for 20–30 minutes before serving to let the flavors meld. Perfect for fiestas, cookouts, or taco night sides.