A tasty Mexican deviled eggs recipe in celebration of National Deviled Egg Day!
Did you even know National Deviled Egg Day was a thing? I had no clue. Sometimes I feel like deviled eggs should be a guilty pleasure, with how many people despise them. And sometimes the looks I get when I say I love them. Oh right, and also because they’re filled with mayo. But you know what? I don’t care. I’ll stop hiding my love for deviled eggs starting today. Like right now.
I used to always cook up classic deviled eggs with my grandmother for every family holiday. They were such a fun little snack to make together. It’s a silly little tradition I’ve always loved, yet now I only occasionally make them at home. And by occasionally, I mean maybe twice a year. So..that means today really is a special day! It only comes around every 6 months. I still expect deviled eggs to be waiting for me when I arrive at any family party, but now I think I’ll be the one bringing them along! Hopefully everyone enjoys these Mexican deviled eggs as much as I do, because that’s what they’ll be getting!
6 medium/large hard boiled eggs
Pickled red onions
Olive oil mayonnaise
1 teaspoon onion powder
Salt & pepper
1. Halve your eggs (the long way) and scoop out the yolk.
2. Use a fork to crush the yolks
3. Add mayo and mustard, as desired (we end up adding between 1 & 2 tablespoons)
4. Mix in onion powder, and salt & pepper, as desired.
5. Scoop mixture back into eggs.
6. Top with pickled red onions, pepitas, and cilantro.
7. Garnish with a little black pepper
There’s something so special about literally anything that’s topped with pickled red onions. Haven’t tried them yet? Give this super easy pickled red onions recipe a go. You won’t be disappointed, I promise. And if you are, I’m so sorry because you’re missing out big time.
What’s your take on deviled eggs? Yay or nay?