Spicy Deviled Eggs with Cilantro are as packed with flavor as they are nutrients! They’re perfect for a brunch, an appetizer, a snack and are an ideal hors d’oeuvre for a fun Cinco de Mayo celebration. As a reminder, cilantro is the most nutrient dense vegetable on the planet!
On the planet!
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 Deviled Eggs with Cilantro!)
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 Them
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 this recipe?
- eggs (of course!)
- Greek yogurt
- cilantro (of course!)
- chipotles in adobo sauce
- cayenne pepper
Want more recipes that would be great for Cinco de Mayo? Click here. 🙂
I hope you love these Spicy Deviled Eggs!
Spicy Deviled Eggs with Cilantro
- Cut each hard boiled egg in half lengthwise and carefully remove the cooked yolks.
- Place all of the yolks in the food processor along with the yogurt, cilantro, chipotles, salt and cayenne.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.)
- Place the emptied egg white halves on a serving platter or plate and use a small cookie scoop (about 1¼ 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.)
- Place the eggs in the refrigerator for at least 20 minutes.
- Garnish with the chopped tomato and cilantro leaves and serve.
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