Mezcla Deviled Eggs – Sense & Edibility

Mezcla Deviled Eggs is a fun twist on the iconic Puerto Rican party sandwich filling and a classic deviled recipe. A flavorful mix of spiced ham, cheese sauce, cream cheese, and roasted pimento peppers is blended together to create a creamy filling that sits atop hard-boiled egg whites. These bite-sized appetizers are a hit at parties, baby showers, or holiday celebrations.

This unique recipe brings a touch of tradition and a lot of flavor to your celebrations.

What Is Mezcla?

Mezcla is made with spiced ham (SPAM®), cheese sauce (Cheez Whiz), and roasted pimentos and is a popular filling for Puerto Rican party sandwiches. Sandwichitos de Mezcla, literally “mixed sandwiches,” are served at every Puerto Rican gathering you can think of. 

What Are Deviled Eggs?

Deviled eggs are a beloved party appetizer made with hard-boiled eggs sliced in half and filled with a mixture made with the yolks. After mixing the fluffy yolks with mayonnaise, spices, and sometimes relish or jalapeños, the creamy filling is spooned or piped back into the hollowed-out egg whites. There are tons of variations on the basic recipe, and I just developed a new one.

The term “deviled” is an 18th-century English one used to describe highly seasoned or spicy foods. Those heavily spiced foods were likely going bad and needed to be masked. By the 1800s, stuffed eggs seasoned with mustard, pepper, and other bold flavors were coined “deviled eggs.” I used to laugh because the “church mothers” at my church refused to call anything “deviled,” so instead, deviled eggs were called “angel eggs.”

Deviled eggs have become a very popular dish in the United States. You can find them at most cookouts, family reunions, holiday celebrations, and potlucks. PS: I don’t ever eat deviled eggs at a potluck, ew.

What Ingredients Do I Need?

Mezcla deviled eggs are made with large eggs, spiced ham (luncheon meat), Cheese Whiz, cream cheese, roasted red peppers, granulated garlic powder, onion powder, and black pepper. 

You will need a food processor to make the mezcla and I also recommend picking up a piping bag with a large piping tip.

Can I Replace The Spiced Ham If I Don’t Eat Pork?

There’s now a wide range of luncheon meats on the market, so feel free to replace the spiced ham in this recipe with one that suits your diet. I like to replace the ham with the oven-roasted turkey flavor. There are even plant-based luncheon “meats” available, though I don’t know how you’ll make the rest of this recipe plant-based.

You can also replace the saltier spiced ham with the low-sodium version. Replace the regular spiced ham with the hot and spicy or jalapeño versions to add a little kick of heat to the recipe. 

How Long Does It Take To Hard Boil Eggs?

It takes 12 minutes to hard-boil a large egg. My method takes a little longer, but it ensures I don’t have cracked eggs while cooking.

1. Add 1 1/2 gallons (4.75 liters) of water to an 8-quart pot. Set the pot on the stove with the lid on and bring the water to a gentle simmer over medium-high heat. A proper simmer appears as tiny bubbles that don’t break at the water’s surface. 
2. Lower the eggs into the simmering water a few at a time using a spider or a slotted spoon. Cover the pot once all of the eggs are in the water.
3. Allow the eggs to cook in the water for 12 minutes. The water will boil after about 10 minutes, which is fine.
4. Turn the stove off and let the eggs sit in the hot water for 6 minutes.

Fill a large mixing bowl with a few cups of ice and cold water during the last minute of resting in the hot water. You’ll use this ice bath to cool the eggs quickly.

Can I Boil The Eggs Ahead?

You can boil the eggs for deviled eggs a day ahead and store them (in their shells) in the fridge. I actually prefer to do this because it keeps me from having to chill them in an ice bath.

If you’d prefer to make them the same day, you need to submerge the boiled eggs in the bowl of ice water. I recommend chilling them for at least 1 hour to ensure they are really cold. This also helps when it comes time to peel the eggs.

Use a big spoon to gently tap the eggshells all over to crack them. After you crack an egg, return it to the ice bath to allow some water to begin separating the shell from white. 

Once all of the eggs’ shells have been cracked, go back and peel each one. Set the peeled eggs on a paper towel-lined platter or an egg holder and put them in the fridge. 

How Can I Keep My Deviled Eggs From Rocking?

It’s difficult to fill the hollowed-out egg whites with the deviled egg filling if they’re rocking all over the place. I have a fix that stabilizes the egg whites, though, so you can easily fill them with the mezcla.

Use a very sharp paring knife to slice off a sliver of the egg white on the widest part. Roll the egg until it stops, which means it’s now on that flat part you just cut. Cut another thin sliver off of the widest part on this other side. Now you can slice the egg in half lengthwise and have two halves that don’t rock. 

Use the end of a teaspoon to pop the egg yolks out of each half and into a bowl. Keep those slivers of egg whites, too! We can use all it to make the mezcla. Put the halves on a platter in a wide container with an airtight lid and refrigerate them while you prepare the filling.

How Far Ahead Can I Make The Mezcla?

Fit the blade of a food processor into the bowl.

Add the cheese sauce, spiced ham, cream cheese, roasted red peppers, garlic and onion powders, and black pepper to the bowl. Pulse the mixture 15 times to create a semi-chunky mixture. Stop and scrape down the bowl twice—make sure you get the bottom of the bowl—during this stage.

Next, add the egg yolks and white slivers to the food processor. Pulse the mixture another 10 to 12 times to smooth it out. Scrape down the bowl halfway through this blending time. There will be some speckles of egg yolk, but the mixture should be the consistency of semi-thick oatmeal when you’re done. 

You can use the mezcla now, but I recommend refrigerating it for 20 to 30 minutes to allow it to firm up a bit. Just cover the bowl with plastic wrap and put it in the fridge.

What Kind Of Garnishes Can I Use?

Garnish your mezcla deviled eggs with diced spiced ham and pimento strips or, more simply, with a sprinkle of smoked paprika. I usually prep the garnishes while letting the mezcla firm up in the fridge.

Thinly slice the remaining spiced ham into two or three 1/8-inch thick slabs. Tomorrow morning, fry the remaining ham with eggs.

Broil the ham slices in your air fryer or in the oven for two to three minutes on each side. Pay close attention to the ham when it’s under the broiler; I’ve burned quite a few while scrolling on social media. Don’t judge. Once the slabs are cool enough to handle, dice them into 1/8-inch pieces. 

Remove one or two large pieces of the peppers from the jar. Blot them really well to remove excess liquid from the jar, then thinly slice them. Try to avoid slicing them more than 1/4-inch (6mm) or they won’t furl prettily. I usually prep the pimento garnish while I wait for the spiced ham to cool completely.

You can prepare the garnishes a day ahead, but I recommend broiling the spam 30 minutes before garnishing the deviled eggs.

What’s The Easiest Way To Pipe The Mezcla Filling?

The easiest way to fill your mezcla deviled eggs (or any deviled eggs) is with a piping bag. I always have piping bags in the kitchen, but you can use gallon-size freezer storage bags if you don’t. I also use a large, ridged piping tip to give the mezcla a little flair. You can snip an inch (2.5cm) off the corner of the freezer or piping bag if you don’t have any tips, though.

Fold over the ends of the piping bag and scrape the mezcla into it (make sure the tip is already in there!). Unfold the top of the bag and shake it to settle the mezcla into the tip. Twist the top of the bag, hold the twist where it meets the mezcla, and squeeze out a little to “burp” the bag. This burping technique avoids splatters when you begin piping. 

How Far Ahead Can I Prepare The Mezcla Deviled Eggs?

Applying medium pressure, squeeze the bag with your dominant hand while guiding it with the other. I pipe mezcla both in the hollow and on most of the egg white because I hate a stingy deviled egg. You can pipe as much mezcla as you want. 

You can assemble the mezcla deviled eggs the evening before you serve them, but I recommend assembling them 30 minutes before. This way, you don’t have to find a container big enough to store them covered. You should keep deviled eggs in the refrigerator or hold them over ice at 40°F(4°C) at all times unless you’re actively serving them. 

What Do I Do With The Leftover Mezcla?

Garnish the mezcla deviled eggs with the diced spiced ham and the roasted pimento strips. Again, you can forgo the ham and peppers and sprinkle a little smoked or regular paprika over them. 

Place the platters of deviled eggs in the fridge until you’re ready to serve them. 

You’ll have mezcla left over from piping since this recipe makes 2 dozen deviled eggs. You can serve this mezcla on the side in a bowl and allow your guests to enjoy it as a dip with crackers. You can also put the mezcla between sandwich bread and make sandwichitos de mezcla to serve around the deviled eggs.

Leftover mezcla can be stored in the fridge in an airtight container for 4 days.

How Do I Store Deviled Eggs After Assembling Them?

The biggest issue with storing deviled eggs is how to do so without running their pretty appearances:

• Use a deviled egg tray or carrier instead of putting them on platters. They do a great job of holding the eggs and often have tall lids to prevent smearing the filling.
• Secure toothpicks to the deviled egg platter then lay a sheet of plastic wrap loosely over the eggs. The toothpicks create a “tent” to keep the plastic elevated and the filling pretty.
• Store the deviled eggs in a single layer, not stacked, to avoid ruining the filling.
• Assemble the mezcla deviled eggs at the last minute and store them uncovered in the fridge. 

The longer the filling is exposed to cold air, the more crust will form. It’s not the be-all, end-all if your mezcla does develop a thin crust, though it’s still safe to eat.

How Long Can I Store Leftover Deviled Eggs?

You can store any leftover mezcla deviled eggs in the refrigerator for up to 2 days, but they taste best within 24 hours.

To store leftover mezcla deviled eggs, refrigerate them within 2 hours of serving them. Arrange the deviled eggs in a single layer in a container with an airtight lid. 

If the eggs have sat at room temp for longer than 2 hours, it’s safest to discard them. Avoid eating deviled eggs that are discolored or have a very dried-out filling. If the eggs have a rotten smell or runny goo from under the filling, they must be thrown out.

Can I Freeze Them?

Mezcla deviled eggs do not freeze well because freezing compromises the texture of the egg whites. Freezing also causes the filling to become watery, less flavorful, and downright ugly after thawing.

What Other Recipes Can I Serve Mezcla Deviled Eggs With?

Serve these mezcla deviled eggs with a few of these recipes to make it a real bembé:

Bring a unique dish to your next celebration with these Mezcla Deviled Eggs. The creamy pimento and egg filling pair exceptionally well with the firm egg whites. Everyone raves about how creative and delectable they are when I serve them, so I know you will love them, too. No birthday party, baby shower, or New Year’s Eve celebration is complete without them. Be sure to pin this recipe to your appetizer or party foods board so you can find it easily. Let me know what you think of this recipe in the comments below!