Full of flavor, these southwest deviled eggs are a fun twist on a favorite. Another bonus: You can add so much variety with the toppings!
Why you’ll love it: Deviled eggs are always a hit and these south-of-the-border eggs are unique and tasty.
How long it takes: 30 minutes
Equipment you’ll need: sharp knife, small mixing bowl, piping bag or ziptop bag
Servings: makes 24 appetizers
Imagine with me. You get invited to a party or barbecue cookout and the host asks you to bring an appetizer. You consider bringing deviled eggs. Everyone loves them but they seem a little dull. The usual. Ho-hum.
(Truthfully, I actually do love good ol’ traditional deviled eggs but sometimes it’s fun to kick things up a notch, right?)
The solution? Southwest deviled eggs! They’re easy to make, they’re a fun twist on a favorite, and they have toppings! You all know how I love toppings!
Toppings are always the best part, aren’t they? With these deviled eggs, you could easily do the same topping on each deviled egg but I love using a variety of toppings so everyone can grab one with their favorite little nugget of flavor on top.
I eat a lot of eggs (I’d consider myself an egg expert!), so I know there’s nothing better than the beautiful vibrant yellow-orange yolk of a free range egg. That’s important since the yolk plays such a prominent role in a deviled egg. And it’s not just the color, they taste better too!
Nellie’s hens are all raised in a certified humane, free range environment. You won’t find any cages and the hens have access to the outdoors so they can peck, roam, and play in green grass. Their food is antibiotic-free and they have fresh water at all times. They’re the perfect eggs for these Southwestern deviled eggs, and everything else.
About This Recipe
Traditionally, deviled eggs are made with mayonnaise and mustard. I lighten them up a bit by using a combination of mostly Greek yogurt, only a little mayonnaise, and spicy Dijon mustard.
When I substitute Greek yogurt for mayonnaise, I typically leave in a little of the mayonnaise. I find it smooths and mellows the flavor and also adds that familiar mayonnaise flavor that you’d expect. Try making this egg salad, replacing some of the mayo with Greek yogurt. So good and better for you, too!
However, these deviled eggs have a lot of great flavor in them from all the add-ins and spices so if you opt to use all Greek yogurt, they still taste fantastic.
I’ll get you started on the recipe here and give you lots of extra tips and ideas. As always, look for the printable recipe card near the end of the post with complete instructions, measurements, and nutrition information.
What You’ll Need
- Hard Boiled Eggs: Make boiled eggs in the Instant Pot if you have one. They peel so easily every time. It’s the only way I make hard boiled eggs. You’ll need a dozen eggs for this recipe.
- Greek Yogurt: It doesn’t really matter whether you use nonfat, low fat, or full fat yogurt. Choose what you like best. Make sure it’s plain: unsweetened and unflavored.
- Mayonnaise: Again, choose your favorite brand of mayonnaise. Salad dressing is not the same thing as mayonnaise and will impart a different flavor.
- Sharp Cheddar Cheese: Finely shredded cheese works best in this recipe. If you’d rather use cotija or a Mexican blend, feel free to substitute it.
- Cilantro: This fresh herb is ubiquitous in Mexican food. If you’re not a fan, parsley is a good trade.
- Green Onion (Scallion): For a mild onion flavor and a little bit of color.
- Taco Seasoning: I like to use homemade taco seasoning but use what you like best. Chili powder is a good substitute.
- Dijon Mustard: A good deviled egg always has mustard in it and Dijon gives it plenty of zippy flavor.
How To Make This Recipe
Once you’ve hard-boiled the eggs and peeled them, carefully slice them in half lengthwise. Remove the yolks and put them into a medium sized mixing bowl. Lightly mash the egg yolks with a fork to break them up into small pieces.
Add the yogurt, mayonnaise, and mustard and gently mix the dressing into the egg yolks until the mixture is fairly smooth. If it’s looking a little dry (maybe your yolks were extra large), add a bit more yogurt or mayo.
Stir in the cheese, green onions, cilantro, and seasoning. You’re ready to fill the eggs!
There are a couple ways to do it. The non-fancy way is to just spoon a tablespoon of filling into each egg. That works but it’s kind of tricky to get it in the holes evenly. Try using a pastry/piping bag or a zip top bag with one corner snipped off. Put the filling in the bag and squeeze out a small amount into each egg. Isn’t that easy?!
Top each egg with the desired topping. Check out the list below for ideas!
- Pickled red onion
- Red onion, finely diced
- Fresh jalapeño peppers, sliced
- Pickled jalapeño
- Cilantro ( a sprig or leaf)
- Sliced grape or cherry tomatoes
- Avocado – a small slice
- Crisp bacon (make baked bacon)
- Sliced green onion
- Diced bell pepper
- Chili powder (sprinkle a bit on top)
In the 18th century, foods that were spicy were referred to as “deviled”. Since deviled eggs usually contain mustard or ground black pepper, they were considered spicy (Wikipedia). You may be familiar with deviled ham which is ground up ham mixed with spices like mustard and hot sauce.
Depending on where you live, they may be called stuffed eggs, salad eggs, Russian eggs, or dressed eggs.
Deviled eggs should always be served well-chilled. If you are serving them as an appetizer at a party, remember that they shouldn’t sit out at room temperature more than two hours.
Make It Your Own
- Use all yogurt or all mayonnaise or any combination for the filling. It’s totally up to you. Any type of plain Greek yogurt can be used, and any kind of mayonnaise.
- Substitute chili powder for the taco seasoning. Heat things up with a bit of hot sauce, if you like. Add a sprinkle of smoked paprika for a smoky flavor or mince up a bit of canned chipotle peppers to add.
- Don’t care for Southwestern flavors? Omit the taco seasoning, cheddar cheese, and cilantro. Substitute fresh dill, season with salt and pepper and top with a sprinkle of paprika.
Store deviled eggs, ungarnished, in a covered container or wrapped with plastic wrap in the refrigerator for up to four days. They are best used within two days.
Note: If deviled eggs have been sitting out more than two hours, it’s probably best to discard them.
- 12 large eggs, hard boiled and peeled
- 1/3 cup plain Greek yogurt (see note)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons shredded sharp cheddar cheese
- 1 tablespoon minced cilantro
- 2 teaspoons minced green onions
- 1 teaspoon taco seasoning
- Slice eggs in half lengthwise. Scoop out yolks and place them in a medium mixing bowl. Place whites on a serving platter.
- Smash yolks with a fork until no large pieces remain. Add yogurt, mayonnaise, and mustard. If it seems very dry, add a little more yogurt and/or mayonnaise.
- Add cheese, cilantro, green onion, and taco seasoning. Stir to combine. Place yolk mixture either in a piping bag or a zip-top bag and cut off the corner. Squeeze yolk mixture into egg whites.
- Garnish as desired. Best served immediately. Makes 24 appetizers.
- Any type of Greek yogurt may be used: nonfat, 2%, or full fat.
- If desired, substitute chili powder for the taco seasoning.
- Deviled eggs left out at room temperature more than 2 hours should be discarded.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This content and recipe is in partnership with Nellie’s Free Range Eggs as one of their blogger ambassadors. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!