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Spanish Deviled Eggs

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Spanish Deviled Eggs
12 deviled eggs Easy
Total: Active:
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Ingredients (7)

  • 6 large eggs
  • Mayonnaise
  • Green onion
  • paprika
  • salsa
  • dry mustard
  • dried chili peppers
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Spanish Deviled Eggs Recipe

Here’s a nice little twist on the ‘classic’ deviled eggs recipe. This recipe spices things up a bit with a little salsa and chili peppers.


  1. 1To start, boil 6 large eggs for about 20 minutes. Cool them in cold water for 10 minutes. Peel the eggshells (look for my PRO TIP on my other deviled eggs posts), then cut in half lenghtwise and scoop out the yolks with a spoon.

Put all of the yolks into a mixing bowl and mash them with a potato masher. Now add a little salt and pepper, and a little less than 1/2 cup of Mayonnaise. Mix these together well. Add 1/4 cup of chopped green onions, a few dashes of dried chilli peppers, dry mustard and a few dashes of paprika. Again, mix well.

Now, using a piping bag, fill the empty halved eggs with your mixture. Lastly, spoon on a small amount of your favourite salsa on top of the mixutre. Garnish with a little more paprika and voila, Spanish Deviled Eggs.

Remember that it is always best to cover the eggs and chill in the fridge for a couple of hours, or even overnite. This will help all of the flavour ‘meld’. Hope you like it! Visit for other recipes, or if you have any questions. Thanks.

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