Southwest Deviled Eggs

Southwest Deviled Eggs

Southwest Deviled Eggs


Deviled Eggs remind me of the 70’s.  I just seem to remember these being THE appetizer at parties and cookouts that my family attended when I was a kid.   What I remember most is that Tupperware Deviled Egg Keeper.  It was a handy little thing.  The egg keeper came in various colors-yellow, orange, green, etc.  There was a sturdy hard plastic base.  The inside held two removable trays that would cradle your precious little deviled eggs whenever you were on the go.  And lets not forget about the trend setting opaque “burping” lid!

I ate lots of deviled eggs in the 70’s and the 80’s (my formative years).  I didn’t eat them that much in the 90’s.  Deviled eggs aren’t big with the college crowd.  Thank heavens I have rediscovered these protein packed powerhouses in the new millennium.  I absolutely love eating them, but I’ve never made them.  I always assumed deviled eggs were lots of work.  I was wrong.

Southwest Deviled EggsDeviled eggs are not only insanely easy to make, but they are incredibly versatile.   You can combine the yolks with almost anything and the end result will be delicious!  Take the eggs in these pictures.  I combined my yolks with guacamole.  Weird?  No, perfect!  The avocado replaces the mayonnaise you normally use for deviled eggs.  And contrary to what you might be thinking, the taste of the avocado does not overpower the egg-and the egg does NOT overpower the avocado either!   The cumin, lime juice, tomatoes, avocados and egg yolks blend together and sing to you in perfect unison!   The jalapeno slices add a spicy contrasting crunch and the Queso Fesco freshly pulls it all together.


Southwest Deviled Eggs |

I tell you what, I’m going on Ebay to find myself one of those trusty dusty deviled egg keepers!  I’ll be toting these little appetizers everywhere I go!

You might enjoy these too:

Avocado Feta Salsa |

Avocado Feta Salsa 


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Taco Turkey Burgers with Guacamole

Taco Turkey Burgers with Guacamole


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Southwest Deviled Eggs
  • 1 dozen large eggs
  • 2 avocados, diced
  • 1 roma tomato, chopped
  • ½ teaspoon cumin
  • 2 teaspoons lime juice
  • salt
  • 1 jalapeno, sliced
  • ⅓ cup Queso Fresco, crumbled
  1. Place eggs in a large saucepan and cover eggs with water (about 1 inch above tops of eggs). Set saucepan over medium heat and bring to a rolling boil. Remove from heat and cover. Let stand for 20 minutes. Drain and cover with cold water. Let eggs sit until cool to the touch. Peel the eggs.
  2. Cut each egg in half and remove yolks to a separate bowl. Set egg whites aside.
  3. To the egg yolks add your diced avocados. Mash with a fork or potato masher until well blended. Add chopped tomatoes, cumin, lime juice and salt to taste. Spoon filling into the cavity of each egg white.
  4. Top eggs with crumbled Queso Fresco and sliced jalapenos. Serve immediately.
  5. Makes 24

I’ll be sharing this recipe with Back for Seconds,

And Cheerios and Lattes


33 Responses

  1. Combining your yolks with guac weird? Absolutely not! I have a Southwestern Deviled Eggs recipe on my blog but it’s nothing as fancy as this! I love that you used guac instead of mayo, and love your additions of jalapeno slices and queso fresco on top. I can see these being made in my home very very very soon. And I have one of those deviled egg keepers! I dunno about the burping lid, but I do love it and it comes in handy for sure. I think I got mine from Walmart maybe? I think it’s Rubbermaid brand. Don’t quote me on that but it’s a place to start looking! :) Thanks for sharing these lil delights.

    • Thanks Desi! These will be a new family favorite. I think we’ll be seeing these again at Easter! I just remember Tupperware lids always “burped”, that’s how you knew it was tightly sealed. Perhaps at some point, Tupperware stopped talking about burping!

  2. I think avocado’s creaminess would work well with egg yolk, Tanya. It’s certainly better for you than mayo — and less dangerous at a picnic on a hot Summer’s day. Your adding the queso and jalapeño would really boost the flavor. Great idea! You’re right, there was a time when you could count on someone bringing deviled eggs to every potluck, picnic, and barbecue, very often in that Tupperware contraption. I wonder where they all went — not the eggs but the contraptions?

    • Thanks John! Ebay. That’s where the Tupperware goes to retire!

  3. I don’t find this weird at all! You’ve totally modernized deviled eggs =)

    • I like how you phrased that! Thanks Peggy!

  4. Great minds, I guess. I got here from Tastespotting after having just posted deviled eggs myself (with a similar sentiment toward them) – love your version.

    • I love the peppers in yours Marissa!! Kindred spirits!

  5. Yum, what a perfect snack! Can’t wait to try this!

    • They turned out to be a pretty good snack! Thanks Christi!

  6. YUM! I would have never thought of avocado in deviled eggs! I’m going to try your recipe really soon! I too, made deviled eggs this week – complete with the 70’s Tupperware holder you talk about in one of my posts (pictures of said holder included!) I have 3: My mother’s, My grandmother’s, and one I picked up at a yard sale because when we have a potluck at work – deviled eggs are my job. Next time, I’m going to make different kinds and this recipe will be one of them!

    • Avocados are perfect with eggs, let me tell you! And I’m so jealous of your Tupperware egg keepers! Seriously buying one on Ebay!

      • They are very convenient – just don’t put the lids in the dishwasher – they get all wonky and never go back to original shape, although they do still work just fine!

  7. Can you believe that I have never made or ate a a deviled egg?! these look gorgeous!!

    I would love it if you could share this on my link party – Serenity Saturday – which goes live tomorrow morning

    Natasha @

    • Thank you so much Natasha! I just found this in my spam folder, sorry for the late response!

  8. yum! looks delicious!

  9. I think the gauc with the eggs is a great idea. And deviled eggs never went out of style around my house. My husband loves them. And you’re right–they are a good protein source, much healthier than some other types of finger foods. Thanks for this idea.

    • My husband loves them too! Now that I know how easy they are, I’ll make him more! Thank you Gail!

    • Thank you so much! I really like the avocado!

  10. These eggs sound fabulous. I am all for Southwest-ifying all the things.

    Thanks for linking up to What’s Cookin’ Wednesday!

  11. These sound SO good. Yum! I love guacamole, so the more things I can make with it the better, as far as I’m concerned. I’m going to give these a try soon!

    • Oh man, I love guacamole too! Let me know if you try them!

  12. […] Eggs Da Bomb Deviled Eggs from Sweet Basil Spinach Artichoke Deviled Eggs from Ari’s Menu Southwest Deviled Eggs from Lemons for Lulu Pesto Deviled Eggs from Following in My Shoes Tarragon Mustard Deviled Eggs […]

  13. I’m always searching for a new deviled egg recipe, and this one looks wonderful. I’m looking forward to trying it!

    • I hope you enjoy this version Colleen!


  1. […] Eggs Da Bomb Deviled Eggs from Sweet Basil Spinach Artichoke Deviled Eggs from Ari’s Menu Southwest Deviled Eggs from Lemons for Lulu Pesto Deviled Eggs from Following in My Shoes Tarragon Mustard Deviled Eggs […]

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