Spicy Cilantro Deviled Eggs are as packed with flavor as they are nutrients! They’re perfect for a brunch, appetizer, snack and are an ideal hors d’oeuvre for a fun Cinco de Mayo celebration.
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As a reminder, cilantro is the most nutrient dense vegetable on the planet! On the planet! Cilantro!
You can read about it in the book, 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables.
What is a Deviled Egg?
- Though most commonly called Deviled Eggs, they’re also referred to as Stuffed Eggs, Russian Eggs, or Dressed Eggs.
- Deviled Eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a smooth mixture made from the egg yolks mixed with other ingredients.
- At one time this filling was as simple as adding mayonnaise and mustard. These days though, the filling can have almost anything mixed in, and creations are becoming more and more creative all the time. (Enter Spicy Cilantro Deviled Eggs!)
And 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!
When to Serve Spicy Cilantro Deviled Eggs
There’s really no wrong time!
They would be a fabulous Cinco de Mayo appetizer. And they’re great for any brunch or lunch, too.
What’s in Spicy Cilantro Deviled Eggs?
- eggs (of course!)
- Greek yogurt
- cilantro (of course!)
- chipotles in adobo sauce
- cayenne pepper
- tomatoes
Want more recipes that would be great for Cinco de Mayo? Click here and here. 🙂
I hope you love these Spicy Cilantro Deviled Eggs!
Spicy Cilantro Deviled Eggs are as packed with flavor as they are nutrients! They're perfect for a brunch, appetizer, snack and are an ideal hors d'oeuvre for a fun Cinco de Mayo celebration.
- 5 hard boiled eggs
- 1/4 cup Greek-style plain yogurt (or another thick yogurt)
- 1 1/4 cup loosely packed cilantro leaves
- 1 1/2 teaspoons chipotle chiles in adobo sauce, finely chopped
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- about 1 tablespoon tomato, finely chopped
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Cut each hard boiled egg in half lengthwise and carefully remove the cooked yolks.
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Place all of the yolks in the food processor along with the yogurt, cilantro, chipotles, salt and cayenne.
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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.)
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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 1/4-inch off the corner of a zip-lock bag and it will work as a pastry bag.)
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Place the eggs in the refrigerator for at least 20 minutes.
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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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Cilantro and Chipotle… you are my kind of girl! Mmmm this recipe sounds yummy! Gonna have to make this too.
I hope you do, Blanca — and that you enjoy! Thank you!
Ok, if I’m going to eat deviled eggs, THESE are what I want!
Thank you, Colette. XO
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!
Thanks, David. I LOVE Cuatro Leches cake — going to check it out now. 🙂
Love this idea Valentina. I’ve been stuffing my hard boiled eggs with avocado, lime and hot sauce, but I’m going to try your’s next!
Hope you enjoy, Kelly. Hope you have a great holiday, too! xo
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.
Gracias!
Maribel
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. 🙂