Southwestern Deviled Eggs

Southwestern Deviled Eggs-2

Easter is approaching and I’m just now starting to plan the Sunday Easter meal. Hot rolls from the oven are a must, along with a gorgeous green salad, a side of vegetables either steamed or roasted and meat as the main entrée. Question is do you serve chicken, turkey, lamb or a pot roast as the main meal? That’s the best part about Easter is that just like the other holidays everyone has a tradition as to what to serve for the meal.


I also can’t forget the beloved deviled eggs. In fact I decided to take the classic deviled egg recipe and put a spin on it for Southwestern Deviled Eggs. Adding a little extra Mexican flair to any dish in my opinion just elevates it a little more. My love for Mexican food might have a hand in that.


Now it’s back to the drawing board for my main entrée. I’m leaning towards a classic pot roast. Work hard on the appetizers and sides and then let the oven roast the meat until tender while I’m at church with my family. What do you say?


I’d love to know what you are making for Easter this year.

ENJOY ~ Meagan

Southwestern Deviled Eggs

Southwestern Deviled Eggs


  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon white wine vinegar
  • 1 teaspoon yellow mustard
  • 3 teaspoons chopped green chilies
  • Pinch of salt and pepper
  • ¼ cup Pico de Gallo


Boil eggs in a large pot for 15 minutes. Remove and cool in a bowl of cold water. After eggs have cooled remove outer shell and cut the eggs in half lengthwise.

Place yolk in a bowl and use a fork to break it up. Add mayonnaise, vinegar, mustard, green chilies, salt and pepper. Beat with a hand held mixer until smooth consistency.

Using a spoon place a little bit of the mixture into the center of each egg. Top with pico de gallo before serving.

All images and text ©.