Mexican Taco Deviled Eggs

An egg white stuffed with seasoned egg yolk, and garnished with fresh herbs and spices.

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.

Course Appetizer

Cuisine American, Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 78kcal

Author Slow The Cook Down

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.

Nutrition