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January 31, 2018


Deviled Eggs for Cinco de Mayo

One of the wonderful things about living in the United States is that there’s almost always a celebration going on. Today as you know is Cinco de Mayo. This is not the Mexican version of Independence Day as I had at first believed, but a victory celebration by Mexican soldiers over the French at the Battle of Puebla in 1862.

I’ve never met anyone who didn’t like Mexican food, it’s full of flavor, down to earth and at its best, mouthwateringly good. I’m not entirely sure how authentically Mexican “deviled eggs” are but the guacamole filling surely fits the bill as I understand it originated with the Aztecs – you can’t get more authentic than that. This guacamole “fully charged” with plenty of cilantro, jalapeno pepper, red onion, tomato and drenched in lime juice. Whip up a batch of these and party with a tequila cocktail! Happy Cinco de Mayo.

Deviled Eggs for Cinco de Mayo.

6  hard boiled eggs
2 avocadoes,
2 limes, juice and zest
1 medium tomato, diced
1 small green jalapeno pepper, diced
A generous cup of cilantro, finely chopped
1/4 of a red onion, very finely chopped
1-2 teaspoons best quality mayonnaise


1. Cut the eggs in half length wise. Gently remove the yolks and place in a bowl with the avocado flesh, lime zest and juice, tomato, cilantro, red onion and mayo.

2. Mash well, taste and add salt and pepper to taste.

3. Fill the eggs whites with the guacamole mixture, top with fresh cilantro, squeeze over some lime juice, reach for your tequila cocktail and enjoy.