Ingredients
Equipment
Method
- Place the 12 large eggs in a single layer in a medium saucepan. Cover the eggs with cold water by about one inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it tightly with a lid, and let the eggs sit in the hot water for 10-12 minutes.12 large eggs
- After the resting time, carefully drain the hot water and immediately fill the saucepan with ice water. Let the eggs cool in the ice bath for at least 10 minutes. This stops the cooking process and makes them easier to peel. Once cool, gently tap each egg on a hard surface and roll it to crack the shell all over. Peel the eggs under cool running water or in the ice bath for easier peeling.
- Halve each peeled hard-boiled egg lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Using a fork or a potato masher, thoroughly mash the egg yolks until no large lumps remain and they are as smooth as possible.
- To the mashed yolks, add the 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 teaspoon of fresh lime juice. Stir everything together until it's well combined and forms a smooth, creamy paste.1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lime juice
- Now, it's time to inject the Mexican flavor! Sprinkle in the 1/2 teaspoon of chili powder, 1/4 teaspoon of cumin, and 1/4 teaspoon of garlic powder. Season with salt and black pepper to your taste. Stir thoroughly to ensure the spices are evenly distributed throughout the yolk mixture. Taste and adjust seasoning if needed, adding more salt, pepper, or a touch more chili powder for an extra kick.1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt, to taste black pepper
- Spoon or pipe the prepared yolk mixture into each of the egg white halves. For a professional and appealing look, you can use a piping bag fitted with a star tip. Alternatively, a small spoon works perfectly well for a rustic charm. Fill them generously!
- Sprinkle the tops of the filled deviled eggs with the finely chopped fresh cilantro and the finely chopped pickled jalapeños. Add a light dusting of paprika for color and extra flair. If desired, scatter a pinch of crumbled cotija cheese over the top.2 tablespoons finely chopped fresh cilantro, 1-2 tablespoons finely chopped pickled jalapeños, A sprinkle paprika, A pinch crumbled cotija cheese
Notes
Store prepared deviled eggs in an airtight container in the refrigerator for up to 2-3 days. Do not reheat; serve chilled.