The Freshman Cook: Southwest Deviled Eggs

As you are making plans to celebrate Labor Day weekend, I thought I would share these easy Southwest Deviled Eggs! These deviled eggs are more than just an add-on or an after thought side dish. They are more of a mini meal. They are stuffed full of diced chicken and piled high with avocado and salsa. Serve these to your family and friends for a unique take on an old favorite!

1 Chicken Breast

Chipotle Seasoning

6 Eggs

1 Avocado


3 tablespoons Mayo


Sour Cream

Cook one chicken breast, sprinkled with Chipotle Seasoning.

I used Mrs. Dash.

Hard boil 6 eggs. To boil, place eggs in a pot of cold water.

Bring water to a boil and boil for 15 minutes.

Place pan under cold running water until all water is cold.

Let eggs come to room temperature, and then peel.

Cut eggs in half and remove the yolk.

Add the avocado and the mayo to the egg yolks. 

Mash together with a fork until creamy.

Chop your cooked chicken into tiny little pieces, 

and stuff egg halves with the chicken.

Top the chicken with the avocado mix. I used a 

decorating bag with no tip, but a spoon works just fine. 

Sprinkle with paprika. I used  spanish paprika that has

a little bite to it, but any kind will work.

Add just a tiny bit of salsa. I used jar salsa, and I drained 

any liquid, and only topped the egg mix with chunks.

I used a baby spoon to add the salsa and sour cream.

They work really well when placing little bits

 of food onto little spaces.

Top the salsa with sour cream. 

It only takes a very little bit.

Enjoy these little mini meals. They will fill you up.

Thanks for joining me today!

Stop by tomorrow for the “Celebrate It” blog party!

You might enjoy these party foods also:

Beef and Bean Tostadas
Ridin’ Fence Nachos

Leave a Comment