Cinco de Mayo Recipes: Spicy Cilantro Deviled Eggs

Spicy Cilantro Deviled EggsDon’t think just because I’ve been eating Chocolate Peanut Butter Truffles and delicious cheesecake recently, that I’ve forgotten about the most nutrient dense vegetable on the planet!

Spicy Cilantro Deviled EggsOh no, no. I still work cilantro into my meals regularly.

I love these Spicy Cilantro Deviled Eggs!  They’re as packed with flavor as they are nutrients, and they’re perfect for a brunch, appetizer, snack and are an ideal hor d’oeuvre for a fun Cinco de Mayo celebration.

Spicy Cilantro Deviled EggsAnd did you know foods were first called, “deviled” in the 18th century?  This name was given to any recipe that contained heat from hot peppers, hot mustard, or hot sauces.  So with cayenne and chipotles in this cilantro mix, these are a true deviled eggs!

Spicy Cilantro Deviled EggsWant more Cinco de Mayo recipes?  Click here and here. 🙂 

Cinco de Mayo Recipes: Spicy Cilantro Deviled Eggs
Prep time
Total time
Serves: Serves 5
  • 5 hard boiled eggs (here's How To Hard Boil Eggs)
  • ¼ cup plain yogurt (a thicker yogurt, like Greek style)
  • 1-1/4 cup loosely packed cilantro leaves
  • 1-1/2 teaspoons finely chopped chipotle chiles in adobo sauce
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • About 1 tablespoon finely chopped tomato for garnish
  1. Cut each hard boiled egg in half lengthwise and carefully remove the cooked yolks.
  2. Place all of the yolks in the food processor along with the yogurt, cilantro, chipotles, salt and cayenne.
  3. Blend until it's as smooth as possible. If you don't have a food processor, you can chop the cilantro as finely as you can and mix everything together in a mixing bowl. (Reserve a couple of cilantro sprigs for garnish if desired.)
  4. Place the emptied egg white halves on a serving platter or plate and use a small cookie scoop (about 1-1/4-inch), or a pastry bag, to fill each one. (You can also cut about ¼-inch off the corner of a zip-lock bag and it will work as a pastry bag.)
  5. Place the eggs in the refrigerator for at least 20 minutes.
  6. Garnish with the chopped tomato and cilantro leaves.
Please note that the prep time does not include hard boiling the eggs, which takes about 15 minutes.

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  1. Blanca says

    Cilantro and Chipotle… you are my kind of girl! Mmmm this recipe sounds yummy! Gonna have to make this too.

  2. says

    Valentina – these look wonderful and I am SURE they taste better than they look! I might just have to make these for my neighborhood Cinco de Mayo party next week! I usually make my Cuatro Leches cake (which I posted today) but I think the neighbors need something new and different!

  3. Maribel reyes says

    Hola Valentina,
    I came across your website and I’m excited about so many of your yummy recipes.
    I’m interested in making the spicy cilantro deviled eggs but can’t find the recipe for it.
    Would you mind directing me.


    • valentina says

      Hi Maribel, Thanks so much for visiting my site and writing. There was a coding glitch that I just fixed, so the recipe should be visible now. Thanks SO MUCH for letting me know and I hope you love the eggs. 🙂

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