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Deviled Eggs with Pico de Gallo

Deviled Eggs with Pico de Gallo
  • Prep 25 min
  • Total 30 min
  • Ingredients 11
  • Servings 12
Our spring celebrations usually consist of marinated steak on the grill, a pile of warm corn tortillas and sides such as Mexican rice and ranchero beans stewing in the slow cooker. This year, I am adding deviled eggs to our outdoor appetizer menu. But it's not just any deviled egg recipe; it's a deviled egg recipe with a Latin twist of pico de gallo to give it a fresh feel.

Ingredients

  • 6 eggs
  • 3 tablespoons whipping cream
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon hot pepper sauce
  • 2 Roma tomatoes, finely chopped
  • 1 serrano chile, chopped
  • 1 jalapeño, chopped
  • 1/2 large white onion
  • 1/2 teaspoon paprika

Directions

  • 1
    Place eggs in a small saucepan; cover with cold water. Bring to a boil over high heat. Cover and remove from heat; let rest for 15 minutes. Place eggs in ice-cold water. Peel eggs; cool completely.
  • 2
    Slice eggs in half, lengthwise. Transfer yolks to small bowl; set whites aside. Mash yolks with fork. Stir in cream, vinegar, mustard, curry powder, and pepper sauce. Mix until blended.
  • 3
    In a separate bowl, combine tomatoes, chiles, and white onion.
  • 4
    Spoon egg yolk mixture into centers of egg whites. Arrange eggs on serving plate, garnish with pico de gallo and serve.

Expert Tips

  • Replace pico de gallo with bacon bits for a fun twist to this classic recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Our spring celebrations usually consist of marinated steak on the grill, a pile of warm corn tortillas and sides such as Mexican rice and ranchero beans stewing in the slow cooker. This year, I am adding deviled eggs to our outdoor appetizer menu. But it's not just any deviled egg recipe; it's a deviled egg recipe with a Latin twist of pico de gallo to give it a fresh feel.
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