Southwest Deviled Eggs Recipe - Rachel Cooks® (2024)

Full of flavor, these southwest deviled eggs are a fun twist on a favorite. Another bonus: You can add so much variety with the toppings!

Imagine with me. You get invited to a party or barbecue cookout and the host asks you to bring an appetizer. You consider bringing deviled eggs. Everyone loves them but they seem a little dull. The usual. Ho-hum.

(Truthfully, I actually do love good ol’ traditional deviled eggs but sometimes it’s fun to kick things up a notch, right?)

The solution? Southwest deviled eggs! They’re easy to make, they’re a fun twist on a favorite, and they have toppings.

Toppings are always the best part, aren’t they? With these deviled eggs, you could easily do the same topping on each deviled egg but I love using a variety of toppings so everyone can grab one with their favorite little garnish of flavor on top.

I eat a lot of eggs (I’d consider myself an egg expert!). Eggs play a starring role in many of my recipes, including these favorites: French toast, quiche, and this yummy California breakfast wrap. What would eggnog be without eggs?

Since we eat a lot of eggs, it’s important to me to choose quality eggs. Nellie’s Free Range Eggs are a good choice. The hens’ food is antibiotic-free and the chickens have fresh water at all times. They’re the perfect eggs for these Southwestern deviled eggs, and everything else.

About These Deviled Eggs

Traditionally, deviled eggs are made with mayonnaise and mustard. I lighten them up a bit by using a combination of mostly Greek yogurt, only a little mayonnaise, and spicy Dijon mustard.

When I substitute Greek yogurt for mayonnaise, I typically leave in a little of the mayonnaise. I find it smooths and mellows the flavor and also adds that familiar mayonnaise flavor that you’d expect. Try making this egg salad, replacing some of the mayo with Greek yogurt. So good and better for you, too!

However, these deviled eggs have a lot of great flavor from all the add-ins and spices so if you opt to use 100% Greek yogurt and no mayo, they still taste fantastic.

I’ll get you started on the recipe here and give you lots of extra tips and ideas. As always, look for the printable recipe card near the end of the post with complete instructions, measurements, and nutrition information.

What You’ll Need

• Hard Boiled Eggs: Make boiled eggs in the Instant Pot if you have one. They peel so easily every time. It’s the only way I make hard boiled eggs. You’ll need a dozen eggs for this recipe.
• Greek Yogurt: It doesn’t really matter whether you use nonfat, low fat, or full fat yogurt. Choose what you like best. Make sure it’s plain: unsweetened and unflavored.
• Mayonnaise: Again, choose your favorite brand of mayonnaise. Salad dressing is not the same thing as mayonnaise and will impart a different flavor.
• Sharp Cheddar Cheese: Finely shredded cheese works best in this recipe. If you’d rather use cotija or a Mexican blend, feel free to substitute it.
• Cilantro: This fresh herb is ubiquitous in Mexican food. If you’re not a fan, parsley is a good trade.
• Green Onion (Scallion): For a mild onion flavor and a little bit of color.
• Taco Seasoning: I like to use homemade taco seasoning but use what you like best. Chili powder or southwest spice blend are good substitutes. Sometimes I change it up a bit with Cajun seasoning.
• Dijon Mustard: A good deviled egg always has mustard in it and Dijon gives it plenty of zippy flavor.

How To Make Southwest Deviled Eggs

Prep eggs. Once you’ve hard-boiled the eggs and peeled them, carefully slice them in half lengthwise. Remove the yolks and put them into a medium sized mixing bowl. Lightly mash the egg yolks with a fork to break them up into small pieces.

Stir in dressing. Add the yogurt, mayonnaise, and mustard and gently mix the dressing into the egg yolks until the mixture is fairly smooth. If it’s looking a little dry (maybe your yolks were extra large), add a bit more yogurt or mayo.

Add remaining ingredients. Stir in the cheese, green onions, cilantro, and seasoning. You’re ready to fill the eggs!

Fill the eggs. There are a couple ways to accomplish this. The non-fancy way is to just spoon a tablespoon of filling into each egg. That works but it’s kind of tricky to get it in the holes evenly. Try using a pastry/piping bag or a zip top bag with one corner snipped off. Put the filling in the bag and squeeze out a small amount into each egg. You’ll find that this method is easier and neater.

Garnish. Top each egg with one of the toppings listed below.

Topping Ideas

• Pickled red onion
• Red onion, finely diced
• Fresh jalapeño peppers, sliced
• Pickledjalapeño
• Cilantro ( a sprig or leaf)
• Sliced grape or cherry tomatoes
• Avocado – a small slice
• Crisp bacon (make baked bacon)
• Sliced green onion
• Diced bell pepper
• Chili powder (sprinkle a bit on top)

FAQs

Make It Your Own

• Mayonnaise/yogurt ratio: Use all yogurt or all mayonnaise or any combination for the filling. It’s totally up to you. Any type of plain Greek yogurt can be used, and any kind of mayonnaise.
• Seasoning ideas: Substitute chili powder or southwest spice blend for the taco seasoning. Heat things up with a bit of hot sauce, if you like. Add a sprinkle of smoked paprika for a smoky flavor or mince up a bit of canned chipotle peppers to add.
• Classic deviled eggs: If you don’t care for south-of-the-border eggs, omit the taco seasoning, cheddar cheese, and cilantro. Substitute fresh dill, season with salt and pepper and top with a sprinkle of paprika (deviled eggs recipe).

Storage Tips

Store deviled eggs, ungarnished, in a covered container or wrapped with plastic wrap in the refrigerator for up to four days. They are best used within two days.

Note: If deviled eggs have been sitting out more than two hours, it’s probably best to discard them.