In the kitchen with Kelley: Mexican-Style Deviled Eggs

As I’ve mentioned before, I love eggs. And one of my favorite ways to eat them is deviled. I also love Mexican food, so I was thrilled to find a recipe that combined two of my favorite things.

This particular recipe from the blog To Live & Diet In L.A. features avocados, which provide key carotenoid antioxidants, including: alpha-carotene, beta-carotene, beta-cryptoxanthin, chrysanthemaxanthin, lutein, neochrome, neoxanthin, violaxanthin and zeaxanthin.

Mexican-Style Deviled Eggs
Prep time: 
Cook time: 
Total time: 
  • 1 dozen eggs
  • 1½ avocados
  • 4 tablespoons of salsa (use more or less, depending on your taste)
  • salt and pepper to taste
  1. Hard-boil the eggs using this method.
  2. Peel the eggs and slice the eggs in half longwise. Place the egg whites on a plate or serving dish.
  3. Put the yolks in a sealable plastic bag with the avocado, salt and pepper. Squeeze out all the excess air and then seal the bag.
  4. Squish the bag with your fingers to mix all the ingredients. When the yolk mixture is blended and creamy, cut a small triangle from the bottom corner of the bag.
  5. Use the bag as you would use a pastry bag to squeeze the yolk mixture into the egg whites.
  6. Top with salsa and serve.
Nutrition Information
Serving size: 12 Calories: 127.6 Fat: 9.3g Saturated fat: 2.5g Unsaturated fat: 5.8g Carbohydrates: 3.2g Sugar: 0.6g Sodium: 104.8mg Fiber: 1.6g Protein: 8.5g Cholesterol: 270.0mg


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.