Mexican-Style Deviled Eggs
Mexican deviled eggs are a great snack that can be prepared for many occasions. This recipe is perfect for parties, New Year's Eve, and also makes an interesting addition to the Easter table.
Preparation time: 30 minutes Number of servings: 8 egg halves Per 100 g of snack: Energy value 187 kcal Carbohydrates 5 g - Including sugars 2 g Protein 8 g Fats 15 g Diet: gluten-free, low-sugar, low-carbohydrate, vegetarian.
- large eggs - hard-boiled 5 pieces
- canned red beans 100 g
- canned corn - preserved 60 g
- mayonnaise 60 g
- avocado - can be omitted 60 g
- lime juice - freshly squeezed 1-2 teaspoons
- salt, pepper, cumin and chili flakes in a large pinch
Mexican-Style Deviled Eggs
Before you start preparing Mexican deviled eggs, I recommend reading the entire recipe first to prepare well in advance for the next steps.
Hard-boil five large eggs. To make the eggs peel easily, I recommend adding a few tablespoons of salt to the water. Cover the hard-boiled eggs with very cold water in a pot, then bruise each egg to break the shell. After a while, peel the eggs. Once cooled, cut four eggs in half crosswise or lengthwise. Set the egg white halves aside, and place the yolks in a separate bowl. The hard-boiled yolks and one whole hard-boiled egg will be used as ingredients for the filling.
In a bowl, place one hard-boiled egg and all the yolks from the four eggs. Add 100g canned red kidney beans, drained and rinsed, 60g canned sweetcorn, also drained, 60g of your favorite mayonnaise, and optionally, about 60g diced ripe avocado. Drizzle with freshly squeezed lime or lemon juice. Start with 1 teaspoon. Sprinkle the filling with salt, pepper, cumin, and chili powder. Start with a generous pinch, then mix or even mash the filling with a fork. Taste the filling and only then decide if you want to add more of any of the spices or more lime juice. In addition to, or instead of, avocado, you can add well-drained and finely chopped canned pineapple. However, use only a small amount so as not to dilute the filling.
Place a spoonful of the filling on each egg halve. Garnish the top with cilantro, parsley, or other greens. Jalapeño peppers (also pickled) or, for a milder version, thinly sliced red bell peppers are also good. Sprinkle with pepper or chili flakes. Serve Mexican-style deviled eggs immediately after preparation or after chilling in the refrigerator.
Tip: Tiny triangles of crispy corn nachos also work well as a decoration.
Enjoy your meal.
