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    Home » Appetizers & Hors d'Oeuvres » Spicy Deviled Eggs with Cilantro

    Spicy Deviled Eggs with Cilantro

    Apr 24, 2013 · by Valentina · 10 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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. Spicy Cilantro Deviled Eggs with fresh cilantro in a green bowlAs 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.

    Whole eggs burried slighly by cinatro sprigs

    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.

    Close up of Spicy Cilantro Deviled Eggs in a green bowl

    What's in this recipe?

    • eggs (of course!)
    • Greek yogurt
    • cilantro (of course!)
    • chipotles in adobo sauce
    • cayenne pepper
    • tomatoes

    One Spicy Cilantro Deviled Egg on a teracotta plate.Want more recipes that would be great for Cinco de Mayo?  Click here. 🙂

    I hope you love these Spicy Deviled Eggs!

    several Spicy Deviled Eggs in a circular pattern in a green bowl

    Spicy Deviled Eggs with Cilantro

    Valentina K. Wein
    Spicy Deviled Eggs with Cilantro are 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.
    Print
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    hard boiling eggs 15 minutes mins
    Total Time 55 minutes mins
    Course Appetizer, Brunch
    Cuisine American
    Servings 5
    Calories 85 kcal

    Ingredients
      

    • 5 hard boiled eggs
    • ¼ cup Greek-style plain yogurt (or another thick yogurt)
    • 1¼ cup loosely packed cilantro leaves
    • 1½ teaspoons chipotle chiles in adobo sauce, finely chopped
    • ½ teaspoon sea salt
    • ⅛ teaspoon cayenne pepper
    • about 1 tablespoon tomato, finely chopped

    Instructions
     

    • 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.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 85kcal
    Keywords great for brunch, great for Cinco de Mayo
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Blanca

      April 26, 2013 at 3:48 pm

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

      Reply
      • valentina

        April 26, 2013 at 11:27 pm

        I hope you do, Blanca -- and that you enjoy! Thank you!

        Reply
    2. Colette @ JFF!

      April 26, 2013 at 6:43 pm

      Ok, if I'm going to eat deviled eggs, THESE are what I want!

      Reply
      • valentina

        April 26, 2013 at 11:28 pm

        Thank you, Colette. XO

        Reply
    3. David

      April 28, 2013 at 4:03 pm

      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!

      Reply
      • valentina

        April 29, 2013 at 9:26 pm

        Thanks, David. I LOVE Cuatro Leches cake -- going to check it out now. 🙂

        Reply
    4. Kelly @ TastingPage

      December 23, 2013 at 1:26 am

      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!

      Reply
      • valentina

        December 23, 2013 at 8:59 pm

        Hope you enjoy, Kelly. Hope you have a great holiday, too! xo

        Reply
    5. Maribel reyes

      November 15, 2015 at 5:47 am

      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

      Reply
      • valentina

        November 15, 2015 at 1:23 pm

        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. 🙂

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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