These Mexican inspired taco deviled eggs make for one delicious appetizer. Simple to make with a few ingredients, they are perfect finger food for your next party. Make them as spicy or as mild as you like.
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Deviled eggs are a classic cold finger food appetizer, and these ones get a delicious Mexican kick of flavor.
The taco deviled eggs are super simple to make. The egg yolks are perfectly rich and creamy, and flavors of sour cream, taco seasoning, jalapeno and fresh cilantro are in every bite.
Simple to make, they are a tasty twist on a family favorite.
Be sure to check out my Buffalo Egg Salad and Mexican Egg Bites too!
Why you will love this recipe!
- Make ahead: Make these a day or two ahed of time for easy entertaining!
- Easy to adapt: It's really easy to make these as spicy or as mild as your tastebuds can handle!
- Dietary info: These taco deviled eggs are vegetarian, gluten-free and keto ad low carb. High in protein and low in fat and calories, they are the perfect pre-dinner snack!
Ingredients
- Eggs: Use large eggs for this recipe. If possible, use free run eggs.
- Sour Cream: This gives the yolk a creamy texture and a slightly tangy taste.
- Taco seasoning: You can use store bought or homemade taco seasoning.
- Jalapeno Hot Sauce: I love this Heartbeat Jalapeno Hot Sauce, it's my current squeeze, it's not super spicy, but is full of flavor. Other brands will work great too.
- To serve: Cilantro, pickled jalapenos and chili powder.
How to make taco deviled eggs
Be sure to scroll down for the full recipe!
- Boil the eggs, peel them and seperate the yolks from the whites (photo 1).
- Mix the egg yolks with the sour cream, taco seasoning and jalapeno hot sauce (photo 2).
- Fill the egg whites with the yolks to serve (photo 3).
Recipe Variations
You can make these Mexican taco deviled eggs as spicy or as mild as you like. I used a packet seasoning that is mild, but you can opt for a spicier one if you prefer. You can also add in a little cayenne to the egg yolks to kick things up. I topped some of my devilled eggs with a half of a pickled jalapeno, but you can skip these if you want to keep them mild.
Frequently Asked Questions
I opted for the classic method of adding the eggs to a pot of cold water, bringing it to the boil, cover the pot, take them off of the heat and let them sit for 10 minutes. I then place them in iced water to make them easier to peel.
You can also use these other methods to make hard boiled eggs:
Air Fryer Hard Boiled Eggs
Instant Pot Hard Boiled Eggs
Oven Baked Hard Boiled Eggs
When food is 'deviled' it means that hot or spicy seasonings have been added, in this case it's jalapenos and taco seasoning for a Mexican flavor.
For devilled eggs, the eggs should be hard boiled. The whites should be firm and easily hold their shape, and the yolks should be soft and creamy, and not runny. Take care not to over boil the eggs as the yolks can start to turn grey.
Make Ahead and Storage
You can make deviled eggs up to two days ahead of time.
For best results, keep the eggs and yolks separate til ready to serve. You can boil the eggs, peel them, and separate the yolks. Mix the yolks with the seasonings, as per the recipe. Place the egg yolks and whites into separate containers, cover and keep refrigerated. An hour or two before serving, place the yolks into the whites and keep refrigerated til serving.
Because the recipe contains dairy, it's best not to leave the eggs at room temperature for more than a couple of hours.
Recipe Notes and Tips
- For best results, your eggs should be at room temperature before being boiled. If using straight from the fridge, they will need an extra few minutes in the hot water.
- As soon as the eggs are cooked, place them into iced water. This stops them from cooking further and will make them easier to peel.
- I used a teaspoon to spoon the yolks back into the whites. You can use a piping bag to make them prettier.
These Mexican taco deviled eggs are a delicious variation on this classic party food. Simple to make and delicious to eat, they are sure to be a hit at your next gathering!
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Mexican Taco Deviled Eggs
Ingredients
- 8 large eggs
- 2 tablespoons sour cream
- 1 teaspoon taco seasoning
- 1 teaspoon jalapeno hot sauce
- 1 tablespoon fresh chopped cilantro
To serve
- pickled jalapenos
- fresh cilantro
- chili powder
Instructions
- Hard boil the eggs using your preferred method. *I like to cover the eggs with cold water, bring to the boil on the stovetop, then take off the heat and let stand for 10 minutes.
- Place the eggs in an ice bath for a couple of minutes so that they stop cooking and are cool to handle.
- Peel the eggs, cut them in half, then scoop the yolks out into a bowl with a small spoon.
- Add the sour cream, taco seasoning, jalapeno hot sauce and chopped cilantro to the egg yolks and mix everything together.
- Use a spoon or a piping bag to place the seasoned yolks back into the eggs.
- To serve, garnish with pickled jalapenos (if you like things spicy!) a sprinkle of chili powder and some fresh cilantro.
Notes
- For best results, your eggs should be at room temperature before being boiled. If using straight from the fridge, they will need an extra few minutes in the hot water.
- As soon as the eggs are cooked, place them into iced water. This stops them from cooking further and will make them easier to peel.
- I used a teaspoon to spoon the yolks back into the whites. You can use a piping bag to make them prettier.
Javonne Washington says
Did not work. The flavors were not there.