I didn’t have my first deviled egg until this year, as a 26-year old man.
I know, but then again, we never had anything that wasn’t Mexican food growing up. I remember I used to complain to my mom that I was tired of always having Mexican food, and would beg her to make something else like spaghetti.
Like, why? I don’t know what I was thinking, pero you can keep the spaghetti.
Billy made deviled eggs for me when he heard I had never had one, and I have to admit, I was hooked. I ate the whole platter.
Perdóname Virgencita but they were good.
If you’re freaking out because tomorrow is Thanksgiving, and you don’t know what to serve as an appetizer, or you were invited over to someones house and you need a plan B because you over baked your cupcakes and now they’re dry af. Don’t fret.
I got you girl.
You can make these cuties with a Mexican twist in less than an hour, and if eggs aren’t your thing, you can still be the cool kid at the party. Grab some Mezcal, some grapefruits, some limes and some ginger beer and make these amazing Grapefruit Mezcal Mules!
Crema Mexicana and Pickled Jalapeño Deviled Eggs
8 Eggs, hard steamed, or boiled, completely cooled and peeled
2 Tablespoons finely chopped jalapeños
2 Teaspoons pickled jalapeño juice
3 Tablespoons crema mexicana (or sour cream)
1/2 Teaspoon yellow mustard
Salt and pepper to taste
Minced green onion or chives
Slice each egg in half lengthwise and scoop out the yolks into a fine mesh strainer placed over a large bowl.
Use a spoon to press the yolks through the strainer into the bowl. Lift the strainer and scrape off any yolk that might still be hanging.
Add the jalapeño, jalapeño juice, crema mexicana, yellow mustard and salt and pepper to your yolks . Stir to combine. Transfer the mixture to a large zip top or piping bag.
If you have frosting tips, go ahead and use those for a cleaner pipe, otherwise snip off the end of the ziploc bag to pipe.
Pipe the mixture evenly between the 16 halves, and garnish with chives or green onion.