These spicy Mexican-inspired deviled eggs are a bold and flavorful twist on the classic appetizer. Creamy egg yolks are blended with tangy mustard and lime, then topped with crispy chorizo, smoky paprika, fresh jalapeño slices, and cilantro. With layers of texture and heat, these deviled eggs are perfect for parties, game day snacks, or festive gatherings.
Why You’ll Love This Recipe
Mexican Deviled Eggs with Chorizo combine creamy, savory, and spicy elements into one irresistible bite. The richness of the egg yolks is balanced by the brightness of lime juice and the kick of jalapeño, while chorizo adds a crispy, meaty finish. Easy to make and visually striking, they’re a crowd-pleasing upgrade to the traditional deviled egg.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- large eggs
- mayonnaise
- Dijon mustard
- lime juice
- salt and pepper
- cooked chorizo, finely crumbled
- smoked paprika
- fresh jalapeño, thinly sliced
- fresh cilantro (for garnish)
directions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
- Transfer the eggs to an ice bath and cool completely. Once chilled, peel the eggs and cut them in half lengthwise.
- Gently scoop out the yolks and place them in a medium bowl. Add mayonnaise, Dijon mustard, lime juice, salt, and pepper. Mash and stir until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each deviled egg with a sprinkle of cooked chorizo, a pinch of smoked paprika, a jalapeño slice, and a small cilantro leaf.
- Chill until ready to serve.
Servings and timing
- Servings: 6 servings (12 halves)
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: Approximately 110 kcal per serving
Variations
- Avocado Deviled Eggs: Add mashed avocado to the yolk mixture for added creaminess and flavor.
- Extra Spicy: Mix a pinch of cayenne pepper or hot sauce into the yolk filling.
- Cheesy Option: Add finely grated cotija or sharp cheddar cheese to the yolk mixture.
- Vegetarian Version: Omit chorizo and use crispy chickpeas or crushed spiced tortilla chips for texture.
- Pickled Jalapeños: Use pickled instead of fresh jalapeños for a tangier flavor.
storage/reheating
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Do not freeze. For best results, add toppings (chorizo, jalapeños, and cilantro) just before serving to preserve their freshness and texture. These deviled eggs are served chilled and do not require reheating.
FAQs
Can I make these deviled eggs ahead of time?
Yes, you can prepare the eggs and filling up to a day ahead. Store the filling and whites separately, then assemble just before serving.
How do I cook chorizo for this recipe?
Sauté ground chorizo in a skillet over medium heat until fully cooked and crispy. Drain excess fat and let it cool before using.
Can I use turkey or vegetarian chorizo?
Yes, both are great alternatives that work well in this recipe.
What type of mayo should I use?
Full-fat mayonnaise provides the best texture and flavor, but light mayo can be substituted if preferred.
How spicy are these deviled eggs?
The spice level depends on the jalapeños and paprika used. Adjust to your preference by omitting or reducing the jalapeños.
Can I use pre-boiled eggs?
Yes, store-bought boiled eggs can be used to save time, though fresh-boiled eggs tend to taste better.
What can I use instead of lime juice?
Fresh lemon juice or a splash of white vinegar can be used as a substitute.
Do I need to use a piping bag for filling?
No, a spoon works fine. For a neater presentation, use a piping bag or a ziplock bag with the corner snipped.
How do I prevent deviled eggs from tipping over on a tray?
Trim a small slice from the base of each egg white half to help them sit flat.
Can I serve these at room temperature?
They are best served chilled but can safely sit at room temperature for up to 2 hours.
Conclusion
Mexican Deviled Eggs with Chorizo offer a flavorful upgrade to a party classic. With a creamy, tangy filling and bold toppings, they deliver a perfect balance of richness, spice, and texture. Easy to prepare and always a crowd favorite, these deviled eggs bring a vibrant, festive flair to any table.
Print
Mexican Deviled Eggs with Chorizo
- Total Time: 25 minutes
- Yield: 6 servings (12 halves) 1x
Description
These spicy Mexican-inspired deviled eggs are topped with crispy chorizo, smoky paprika, and fresh jalapeño slices for a bold twist on the classic. Creamy, savory, and packed with flavor—perfect for parties, appetizers, or game day bites.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp lime juice
- Salt and pepper to taste
- 1/4 cup cooked chorizo, finely crumbled
- 1/2 tsp smoked paprika
- 1 fresh jalapeño, thinly sliced
- Fresh cilantro, for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer eggs to an ice bath to cool. Once cool, peel and halve the eggs lengthwise.
- Gently scoop out the yolks and place in a bowl. Mash with mayonnaise, Dijon mustard, lime juice, salt, and pepper until smooth.
- Pipe or spoon the yolk mixture back into the egg white halves.
- Top each egg with crumbled chorizo, a pinch of smoked paprika, a jalapeño slice, and a cilantro leaf.
- Chill until ready to serve.
Notes
- Use cooked, drained chorizo to avoid greasy tops.
- Adjust the heat level by using more or less jalapeño.
- Deviled eggs can be prepared a few hours in advance and chilled until serving.
- Try substituting sour cream or avocado for part of the mayo for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 110 kcal
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 190 mg
