Healthy Deviled Eggs: Mexican-Style

My Mexican healthy deviled eggs use perfectly ripe avocado to create a creamy texture for the filling.  To provide a more modern ‘en vogue’ creation To bring this classic bang up to date I’ve opted for Mexican flavors that add vibrancy and zing with the use of lime, jalapeno and coriander.

As an adult I had always steered clear of Devilled Eggs thinking they were too high in calories and bad fats.  They also look a little kitsch when you see the filling piped into their egg white cases.  They just always gave me a 1970s wedding buffet vibes. 

A friend re-introduced me when they were served as an amuse-bouche at her rather lavish 40th birthday party.  At first I had a little giggle to myself but not being one to turn my nose up to food I just couldn’t resist.  These were lighter than I remembered and not so cloying.  My friend told me she had prepared them using Greek yogurt to replace some of the mayonnaise.  The end result was a much lighter mouthful and not so dense in texture. 

This reintroduction to the 70s classic got me thinking about a healthy version of deviled eggs and so I’ve come up with a version without either mayonnaise or Greek yogurt. 

How To Make Healthy Deviled Eggs

These delicious little morsels do take a little time to prepare and assemble but really are befitting of any social gathering with any degree of style and class. You could get ahead and prepare most of the recipe in advance and do the final assemply just before you serve.

To make these delicious and healthy deviled eggs you’ll need to hard boil the eggs first. 

After 12 minutes of simmering, the eggs need to be plunged into cold water and left to cool. I’ve left some tips below on why it’s so important to let the eggs cool completely in cold water before peeling them and using them. Especially for this healthy deviled eggs recipe.

Next you’ll need to remove the egg from the shell being careful not to damage the white of the egg.  Once you’ve peeled all the eggs slice them in half lengthways and set to one side.  The egg whites will become the vessel that holds the filling so it’s important they remain intact. 

Again, being careful not to damage the white of the eggs gently remove the egg yolks.  Put the yolks into a bowl and mash with a fork.

Just before you’re ready to serve, cut the avocado in half lengthways, remove the stone and scoop out the flesh.  Add the avocado flesh, mustard, lime juice, jalapeno and seasoning to the mashed egg yolk. Mix thoroughly until mostly smooth.

Add the chopped coriander and stir to combine.

Very carefully, spoon (or pipe!) the mixture back into the egg white vessels, then sprinkle with finely chopped scallion and more chopped coriander.

They are now ready to be served to your guests.

Tips

– The best place to store raw eggs is in the fridge.  This is because eggs that are exposed to changing temperatures may be susceptible to salmonella and other types of bacteria.

– To avoid a greenish-black ring appearing on the outer edge yolk of hardboiled eggs, it’s important to submerge the cooked eggs in cold water immediately after they have been cooked.  You can either plunge them in cold water or run them under a cold tap until they have cooled completely.

– You can refrigerate cooked eggs in their shells until you’re ready to use them.  Hard-boiled eggs in their shell can be refrigerated for up to 2 days.

Healthy Deviled Eggs Recipe Variations

You really can let your imagination run wild with variations for other healthy Devilled Eggs recipes.  Adding little snippets of smoked salmon and chive to the avocado in place of the jalapeno and coriander would be a very decadent amuse bouche to serve hungry guests at a social gathering or party.

Alternatively, little pieces of crispy salty bacon would also work well.  Fry the bacon then place on kitchen paper to remove excess fat.  Chop the bacon into small pieces and add to the mashed avocado, egg yolk, mustard, chopped parsley, and a teaspoon of lemon. Give everything a good stir to combine before spooning into the egg white cases. Yum!

For more Mexican-inspired egg recipes, why not try my delicious Healthy Mexican-style Breakfast Scramble Recipe. Click the link to give it a try!

Ingredient Substitutes for Healthy Deviled Eggs

Avocado Substitute:

Traditionally mayonnaise is used to make the filling for devilled eggs.  The cooked egg yolks are simply mashed into the mayonnaise to create a rich – if not calorie laden – filling.  Mustard and white wine vinegar are also added.  You’ll need about 4 tablespoons of mayonnaise and 1 teaspoon each of mustard and white wine vinegar.  Once thoroughly combined the mixture is then spooned or piped (think 1970s dinner party!) into the egg whites.  Paprika is sprinkled on top to add colour and interest.

If the thought of mayonnaise sends your blood pressure soaring, then half of the mayonnaise can be substituted for the same quantity of natural Greek yoghurt.  Greek yoghurt or a plant-based alternative that is thick and can hold its shape is best.  Prepare as above.

Another clever little healthy deviled eggs filler is low-fat cream cheese.  The cream cheese can be used in the same way as the mayonnaise or Greek yogurt and mayo combination I referred to above.  Why not try a filling of cream cheese, spring onion and chive or cream cheese with smoked salmon and dill?

Print

Healthy Deviled Eggs: Mexican-Style

Course Appetizer
Prep Time 20 minutes
Cook Time 12 minutes
Servings 2

Ingredients

  • 4 free range medium eggs raw
  • 1 small avocado stone removed and flesh scooped out
  • ¼ tsp Dijon mustard
  • 3-4 red jalapeno chilies from a jar drained and chopped
  • 1 tbsp lime juice
  • 2 tbsp chopped coriander
  • Trimmed and finely chopped scallions to decorate
  • Salt and freshly milled black pepper

Instructions

  • Place the eggs in boiling water then immediately reduce the water and allow to simmer for 12 minutes.
  • After 12 minutes plunge the eggs into cold water and leave to cool. Refresh the water from time to time to ensure the water remains cold. * See my tips above
  • Peel the eggs by removing the eggshell and then slice them in half lengthways. Be super careful not to damage the delicate egg white here as they will be required fully in tact as the vessel for the filling.
  • Remove the egg yolks very gently. Again, being careful not to damage the egg whites. Put the yolks into a bowl and mash with a fork.
  • Cut the avocado in half lengthways, remove the stone and scoop out the flesh. Add the avocado flesh, mustard, lime juice, jalapenos, salt and pepper. Mix thoroughly until mostly smooth.
  • Add the chopped coriander and stir to combine.
  • Spoon the mixture back into the egg whites, then sprinkle lightly with the finely chopped scallions and more chopped coriander. Serve immediately.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




shares