Mexican Deviled Eggs with Chicken Sausage
Discover our flavorful Mexican Deviled Eggs with chicken sausage recipe that’s perfect for any occasion! Try it today and elevate your appetizer game!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes 24 deviled egg halves (12 servings) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 12 large eggs (hard-boiled)
- 4 ounces Mexican chicken sausage
- 1 tablespoon finely chopped cilantro
- 1 dash ground cumin
- 1/4 cup roasted red bell pepper (finely diced)
- 1 tablespoon apple juice vinegar
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Hard-boil the eggs: Place eggs in cold water, bring to a gentle simmer, and cook for 15–18 minutes. Transfer to an ice bath to cool.
- Cook the chicken sausage in a skillet over medium heat until crispy; set aside.
- Slice cooled eggs in half and remove yolks into a mixing bowl.
- Add cooked chicken sausage, cilantro, cumin, roasted red bell pepper, apple juice vinegar, mayonnaise, Dijon mustard, and season with salt and pepper. Mash until well combined.
- Fill egg whites with the mixture using a spoon or spatula.
- Garnish with additional chicken sausage and cilantro before chilling in the refrigerator for at least 30 minutes.
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 80
- Sugar: 0g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg