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Tex-Mex Deviled Eggs

Tex-Mex Deviled Eggs Image

Photo: Hector Sanchez; Styling: Karin Olsen


1 dozen

The South's iconic appetizer fuses with the nineties' obsession with Tex-Mex.


  • 6 hard-cooked eggs, peeled
  • 1 tablespoon diced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 small serrano or jalapeño pepper, seeded and finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon table salt
  • 1/4 cup (1 ounce) shredded Cheddar cheese
  • Chili powder

How to Make It

  1. Cut eggs in half crosswise; carefully remove yolks, and place in a small bowl.

  2. Mash egg yolks; stir in green onions and next 5 ingredients.

  3. Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

Also appeared in: Southern Living, November, 1997;