Southwest Deviled Eggs

If you love traditional deviled eggs but want something a little different, this Southwest Deviled Eggs recipe is a must-try. Made with pantry spices and simple ingredients, it delivers big flavor with minimal effort. Serve them up for a crowd-pleasing appetizer that is both approachable and memorable.

Course Appetizer

Cuisine American

Keyword corn, deviled eggs, eggs, jalapeño, southwest

Prep Time 15

Cook Time 15

Total Time 30

Servings halves

Calories 72kcal

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons salsa
1/2 teaspoon chili powder plus more for garnish
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Sliced jalapeño pepper and corn kernels cut from the cob, for garnish

Instructions

Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter and set aside.
Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, salsa, chili powder, cumin, salt, and pepper. Stir until smooth and creamy.
Spoon the mixture into a piping bag or a resealable plastic bag. Snip off the tip and pipe the filling into the egg whites.
Top each egg with a few slices of jalapeño, a sprinkle of fresh corn kernels, and a light dusting of chili powder. Chill until ready to serve.

Nutrition