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    Home > Breakfast > Mexican Scrambled Eggs

    Mexican Scrambled Eggs

    Published: Jan 6, 2016 · Modified: May 24, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Mexican Scrambled Eggs, south of the border ingredients and an interesting little trick to make scrambled eggs even creamier and tastier.

    Mexican scrambled eggs with jalapeno, tomato and onion

    Medium-low heat has always been my method for fluffy, creamy, melty textured scrambled eggs. But I’ve added another little ingredient to make them shine even more. Mayonnaise! And I like to serve them just a little on the runny side, but keep them on the stove for another fifteen seconds if you prefer them completely set.

    My mom used to make the best scrambled eggs on this earth. Her secret? Bacon grease. After frying up a pan of bacon, she’d pour out most of the bacon grease and add whole eggs. She wouldn’t whisk them before, she’s just crack the eggs right into the hot grease and then start folding. These days, I can’t bring myself to cook them that way. I feel much better about a little mayo and water.

    And while you’re at it, why not add a little ole to that breakfast meal with some jalapeno, tomato and onion.

    And what’s all this fuss about the difficulty in deseeding and deveining jalapenos?

    easy way to deseed and devein a jalapeno

      Grab your favorite knife.

    easy way to deseed a jalapeno

    Off with its head.

    easy way to deseed and devein a jalapeno

    Grab your favorite spoon.

    how to easily deseed a jalapeno

    Take the end of the spoon and insert it next to the skin and scrap in a circular motion around the seed pod, pressing against the skin as you go.

    easy way to deseed a jalapeno

    Voila…out comes the seeds, veins and most of the heat….e-a-s-y.  And no Hazmat gear required.

    Mexican scrambled eggs with jalapeno, tomato and onion

    Mexican Scrambled Eggs

    Mexican Scrambled Eggs, south of the border ingredients and an interesting little trick to make scrambled eggs even creamier and tastier.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Southwest
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2
    Calories: 182kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 eggs
    • 2 teaspoon mayonnaise or salad dressing
    • 2 teaspoon water
    • 2 teaspoon butter
    • 1 small jalapeno seeds and veins removed
    • 1 small plum tomato diced
    • 2 tablespoons sweet onion diced
    • salt and pepper to taste Add all ingredients to list optional
    • garnish with cilantro
    Prevent your screen from going dark

    Instructions

    • In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt butter in a skillet over low heat. Add jalapeno and onion and cook for 2 minutes. Add tomatoes and cook for 1 minute. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate,

    Nutrition

    Calories: 182kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 339mg | Sodium: 193mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Scrambled Eggs…It’s what’s for Breakfast.

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    Reader Interactions

    Comments

    1. Bam's Kitchen says

      January 09, 2016 at 5:44 am

      5 stars
      Brilliant idea with using mayo to make your eggs super delicious. My boys Japanese mayo so will have to give your recipe a try tomorrow for breakfast, so easy and delicious. Take care!

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:32 am

        That Kewpie mayo has been on my list of things to buy for over a year. Thanks for the reminder.

        Reply
        • Gloria Brandt says

          February 23, 2020 at 9:00 am

          i HAVE NEVER BEEN ABLE TO MAKE LIGHT, FLUFFY, JUICIE SCRAMBLED EGGS LIKE MY MOTHER DID & HAVE TRIED ALL KINDS OF METHODS. WHY NOT TRY A CAN OF HERDEZ SALSA CESERA TO THE EGGS INSTEAD OF HAVING TO CHOP UP EVERYTHING. I USE IT ALL THE TIME IN MINE, COULD BE THAT IS WHY I DONT GET THE FLUFFY!

        • Lea Ann Brown says

          February 23, 2020 at 11:47 am

          Hi Gloria. I love your idea of the Herdez Salsa. I’ll have to give that a try. I do think a heavy salsa like that would cut down on that fluffiness – but I still love the idea.

    2. Jean | DelightfulRepast.com says

      January 08, 2016 at 8:26 pm

      Lea Ann, my mother-in-law made scrambled eggs the same way your mother did. Loved those eggs but, like you, can’t quite bring myself to do it that way. I’ve never heard of putting in mayonnaise, but now I can’t wait to try it! I trust your judgment in these matters! 😀

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:33 am

        And actually, I’ve grown accustomed to a milder flavor for scrambled eggs. Bacon adds a very strong presence.

        Reply
    3. Vickie says

      January 07, 2016 at 4:33 pm

      Yummy! And thanks for the jalapeño tip, clever girl. I love that I won’t get scalded next time I need to do this.

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:33 am

        I should have mentioned, I learned that this Fall at one of the Sur la Table classes.

        Reply
    4. Heather says

      January 07, 2016 at 8:29 am

      Mayo? Interesting! I’ll give that a try! Funny, I am making a Mexican quiche this week! LOL! Great minds!

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:34 am

        Mexican and eggs are on my radar right now. Good stuff.

        Reply
    5. Brad Cunningham says

      January 06, 2016 at 6:30 pm

      5 stars
      We have a Bed & Breakfast at which I spin some international dishes for Breakfast–Mexican I do with all kinds of sides but I have never tried the Mayo so this I will do—sounds great –Thanks for the idea-

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:36 am

        Brad!!!! So good to hear from you. I still want to blog about that wonderful omelet that you prepared for us during out stay.

        Reply
    6. Larry says

      January 06, 2016 at 4:56 pm

      I like them – I cook mine slow as well.

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:37 am

        And with bacon?

        Reply
    7. Adam J. Holland says

      January 06, 2016 at 4:28 pm

      5 stars
      I never would have thought about mayo being a way to make the eggs creamier, but that sounds very interesting. (I also like the way your mom did things, and I’m not scared to do it that way!) Happy 2016!

      Reply
      • Lea Ann Brown says

        January 09, 2016 at 7:37 am

        Every once in awhile when i’m feeling indulgent, I’ll eat my eggs with some good ol bacon grease. 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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