Deviled Eggs with Pico de Gallo

Name: Deviled Eggs with Pico de Gallo
Prep time: 25 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
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

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Prep 25 min
Total 30 min
Ingredients 11
Servings 12

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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.

by Erica Dinho

Updated Sep 9, 2015

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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

tip 1
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.