Dysfunctional Chef: Mexican Deviled Eggs

On March 16, 2013 by Janice Taylor

I was thrift shopping and found an “deviled egg tray” in the “fancy” cabinet that holds all the really prized and expensive household items.  It was marked $18, which I thought was crazy high for the corner thrift store; and I could probably buy a new one for that price, so I bargained, and haggled my way to less than half the price!   I just had to make deviled eggs and since I am in Tucson this week, why not make ‘em Southwest/Mexican style!

Unbelievably delish!!!  Friends came over and they lasted about three seconds.  I am glad I tasted (more like spooned and licked the “deviled batter,” cause the tray was empty before it reached me, which delighted my “hostess with the mostest” soul!



10 hard-cooked eggs, peeled  (the tray held 16 deviled eggs or 8 eggs, BUT I figured that I’d destroy at least two egg whites, so I made 10.  I was pretty much right!
almost* 1/4 cup reduced fat mayonnaise  (*almost-1/4 cup looked like a lot; 1/8 looked like too little, so I plopped whatever in the measuring cup to somewhere in between)
almost 1/4 cup organic yellow mustard (I had organic in the fridge, so that’s what I used from Trader Joe, a delightful store that has so many intriguing items.)
almost 1/4 cup sweet relish
almost 1/4 cup red onion, diced
1/2 to 3/4 large avocado – peeled, pitted, and mashed (I was going to put in 1/2 an avocado, but it was there and I love it so, so I added a bit more)
1/3 jalapeno pepper, seeded and diced (don’t get hot pepper seeds on your hands or your face.  be super duper pow crazy careful)
rock salt and ground black pepper to taste
a tiny pinch of Chipotle chile pepper (on top of each deviled egg)


Hard boil the eggs.  Cool ‘em and peel ‘em.  Cut in half the long way (duh) and place on your fabulous egg tray.  If you don’t have one, get one!  They are FUN!  Scoop out yokes in a small bowl)
In a larger bowl, smash together the mayo, mustard, relish, onion, avocado, jalapeno pepper, salt n’ pepper. When creamy smooth, spoon into the whites and sprinkled a bit (let’s not go crazy) with the Chipotle chile pepper!


5 Hostess Stars! 5 YUMS!

For more 5 yum treats, visit our Facebook/Kick in the Tush Club chapter.

For more ways to feed your soul and your brain–sign up for my workshop at Rowe Camp & Conference — FEED YOUR SOUL, CHANGE YOUR WEIGHT–the weekend of March 29-31 at Rowe Camp and Conference Center, in Rowe, Massachusetts (the Berkshire Mountains; unbelievably, stunningly beautiful) for what is sure to be a mind changing, life changing, enlivening experience.  Feed Your Soul at Rowe!

Spread the word–NOT the icing!

PS:  Dictated but not read by OLWL.  Excuse all typos!

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