Mexican Deviled Eggs with no Mayo
A deviled egg recipe with a “kick,” these Mexican Deviled Eggs get their Mexican flavor from lean chorizo, hot sauce, and Mexican crema. The crema is a deliciously creamy alternative to mayonnaise, and it reduces fat and calories. Garnished with fresh chives (or cilantro), crumbled cotija, and lime wedges, they’re sure to be a welcome addition to your Easter or Cinco de Mayo celebration, but easy enough for a lazy weekend brunch… Muy Rico!
👩🏻🍳 Tamara Talks – “Mexican” Deviled Eggs?
Yes, Mexican-inspired deviled eggs are absolutely a thing, although they are not a traditional dish in the canonical repertoire of Mexican cuisine. They are a modern fusion or party-food adaptation that incorporates flavors common in Mexican cooking into the classic Deviled eggs format.
The entire premise of Beyond Mere Sustenance is using flavor profiles and a well-stocked pantry to create new recipes. Rest assured I am aware that my deviled eggs recipe is not handed down from abuelita!😉
Google offered a variety of Mexican deviled eggs that ranged from a sodium-laden taco seasoning packet addition to egg yolks and mayonnaise to Mexican street corn deviled eggs that probably taste amazing, but with corn and other chunky ingredients, they venture too far from the creamy texture I look for in good deviled eggs.
My homemade chorizo is exceptionally lean, and it became the focus of this recipe. It already provides the spices and chiles that we all know and love about Mexican cuisine – ground cumin, achiote, ancho chile powder, Mexican oregano, etc. The juice of a lime, and a little grated or crumbled cotija round out the flavor profile.
Replacing mayonnaise was another priority as I have a hard time justifying the 94 calories per tablespoon in mayonnaise. I discovered Mexican crema could cut those calories to a third at 25 to 30 calories per tablespoon. It worked out beautifully IMHO.
About Mexican Crema
Mexican crema (often labeled “crema mexicana”) is a cultured cream used as a finishing condiment throughout Mexican cuisine. It sits texturally and flavor-wise between heavy cream and sour cream, but it is milder and more pourable. It is most commonly used as a drizzle rather than a dollop.
Flavor
Texture
- lightly tangy
- mild dairy sweetness
- much less acidic than sour cream
- thinner than sour cream
- thicker than heavy cream
- silky and pourable
How It Differs From Similar Creams
|
Dairy |
Thickness |
Tang |
Typical Use |
|
Mexican crema |
pourable |
mild |
drizzle |
|
sour cream |
thick |
sharper |
dollop |
|
crème fraiche |
thick |
gentle |
sauces, cooking |
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
🔪 Step-By-Step Instructions
- Hard-boil the eggs – Hard-boiled eggs can be so challenging! On photo days, I often purchase Eggland’s Best Hard-Cooked Eggs to make sure I have lovely yellow yolks (no grey), and no chunks out of the whites. While there is no fool-proof method, I find a little bit of science improves my chances of success! See this Serious Eats How to Make Perfect Hard-Boiled Eggs for more information.
- Brown the chorizo – My chorizo is exceptionally lean (not a drop of fat in the pan). I usually spray the pan with cooking spray. Brown the chorizo until very crumbly and browned. Drain off fat on paper towels if necessary. Cool completely before adding to egg yolk mixture.
- Prepare the eggs – Slice the eggs lengthwise. NOTE: Wipe the knife for clean cuts. Gently pop the yolks into a medium prep bowl. Mash the egg yolks with a fork or push through a fine mesh sieve. Arrange the egg whites on a plate or tray.
- Prepare the egg yolk filling – Add the diced chives (or other herb), lime juice, dijon mustard, cooled chorizo, hot sauce, cotija, and 3 tablespoons of the crema to the egg yolks. Season with salt and pepper. Mix until creamy and pipeable. If the mixture is too thick, add more crema and/or lime juice.
- Assemble the deviled eggs – While you can get a more professional result by piping with a bag and tip, I am just as happy to fill a zip bag with the filling, push it to one corner, and snip a half inch off of the corner. Starting in the center, squeeze steadily making a small spiral upward. Stop the pressure before lifting.
- Garnish the deviled eggs – As shown in the photos, I garnish with more crumbled or grated cotija and fresh chives. Cilantro is another good option. Lime wedges are a nice addition.
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❓FAQ
Yes – deviled eggs can be eaten as leftovers, but their quality and safety window are relatively short. Given that they’re made with cooked eggs and contain other perishable ingredients, they’re perishable and texture-sensitive. I will keep them until the next day, but don’t love them after that.
Place them in a single layer in an airtight container. Cover tightly to avoid absorption of refrigerator odors. Keep them at ≤40°F (4°C).
If you know you’ll have leftovers, store egg whites and filling separately. Pipe the filling right before serving. This really improves the texture on day two.
Pressing the yolks through a fine mesh sieve (rather than using a fork) yields a creamy, smooth filling.
Shave a tiny sliver off the bottom of the egg white. This creates a flat base so the eggs sit neatly on the plate.
When garnishing deviled eggs, think micro garnishes like the snipped chives, crumbled cotija, ground ancho chile dust, micro cilantro greens, etc.
Spring has sprung in Black Mountain, and Easter is just 11 days away! If you’re planning a special meal, I would love to know what’s on your table…
Mexican Deviled Eggs With No Mayo Recipe
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Equipment
Ingredients
- 6 eggs - hard-boiled
- 2 ounces lean chorizo - see Ingredients Notes in post
- 3 to 4 tablespoons Mexican crema - see Ingredients Notes in post
- ½ lime +/- - squeezed
- 2 tablespoons cotija - grated or crumbled (more for garnish)
- 2 teaspoons fresh herbs (chives or cilantro) - finely minced
- ½ teaspoon dijon mustard
- 8 dashes hot sauce - more or less to taste
- sea salt and fresh ground pepper
Instructions
- Boil eggs for 10-11 minutes. Add to a bowl to chill. Peel, and slice lengthwise. Add the egg yolks to a medium prep bowl. Arrange whites on a tray or plate.
- Brown the chorizo over medium-high heat. Drain or pat away any grease. Cool.
- Mash the egg yolks with a fork or press through a fine mesh sieve.
- Add 3 of the 4 tablespoons of crema, chorizo, 2 teaspoons fresh herbs (chives or cilantro), ½ teaspoon dijon mustard, juice from ½ lime, and 8 dashes hot sauce (more or less to taste). Mix until creamy, and pipeable. Season with salt and pepper. NOTE: If mixture is dry, add additional crema.
- Pipe the filling into the prepared egg whites. Garnish with additional herbs, crumbled cotija, and serve with lime wedges.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I love deviled eggs, and I love Mexican food. So naturally, I really enjoyed eating these Mexican deviled eggs. The flavors of the homemade chorizo, the crema, and the cotija blend really well.