Mexican Style Street Taco Deviled Eggs Recipe
I love deviled eggs, but they are not just for Easter and there is more than one way to make them! I am all about the flavored deviled egg trend and this Mexican style street taco deviled egg recipe is definitely one of my favorites! For many years I wasn’t a big fan of mustard and one of the staple ingredients in traditional deviled eggs is mustard. This is where my love of the flavored deviled egg came from. These are just as easy to make as regular deviled eggs but in my opinion are even better than the classic recipe. They are full flavor, require no mustard, and are the perfect appetizer or side dish for summer backyard BBQs! Let me show you how to make this delicious recipe! Full recipe card below.
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What are Deviled Eggs?
Recently I was watching a TikTok – make video where a guy from Great Britain was visiting the US and tried making deviled eggs for the first time. It was hilarious because he clearly had never seen them made before and had no idea what he was doing. So I am going to break this down a bit so there is no confusion, but the Cliff’s note version is this. Hard boil and peel eggs. Slice eggs in half. Remove egg yolks. Mash yolks. Add additional ingredients. Refill the white halves.
Traditional deviled eggs are a classic dish frequently made for Easter brunch out of hard-boiled eggs. You peel the hardboiled eggs, cut them in half long ways, and remove the egg yolks. Then you mix the yolks with any additional seasonings, spices, mayo, and usually mustard to make a creamy yolk mixture that will be placed back inside the empty yolk cavity. When all is said and done you have a delicious appetizer or side dish for any meal.
Ingredients
While most deviled eggs are made with similar ingredients, this is not your ordinary deviled egg recipe! But this recipe does use many common ingredients you probably already have stocked in your pantry and fridge. Here are my ingredient notes and thoughts on alternatives.
Hard Boiled Eggs – The base of any deviled egg recipe is hard boiled eggs. You are welcome to boil your own eggs but one thing I hate doing is peeling eggs. I rate it as one of the most frustrating kitchen tasks out there. So I don’t do it. I cheat and buy the pre-made hardboiled eggs. Yes, they are more expensive but for my sanity, I think it’s worth it. I found mine at Wal-Mart but I have seen them at Costco and Sam’s before too. Either way, you need hardboiled eggs for this recipe.
Mayonnaise – The creamy base of the egg yolk mixture is mayo. I used a few tablespoons of real mayo but any brand of plain mayo will work here. I have not tried substituting this so do so at your own risk.
Sour Cream – Since these are taco deviled eggs, I thought a bit of sour cream was in order. This with the mayo creates just the right amount of creaminess to the mixture.
Taco Seasoning – Time to put the taco in these deviled eggs. I used Taco Bell taco seasoning because it is my favorite. I have used a variety of taco seasonings over the years including Old El Paso, and I always come back to this one. Feel free to use any brand you want or you can make your own homemade taco seasoning as well. Either way, you will need a few teaspoons of taco seasoning for this recipe.
Fresh Jalapenos – Jalapenos add a little heat but not too much. If you want spicy deviled eggs leave the seeds in or add a habanero chile for really spicy eggs. You can also add a little hot sauce into the egg mixture or add a drizzle to the finished eggs. Just remember, when using spicy peppers you can control the spice level by removing the seeds. For more heat, keep the seeds in. For less, remove the seeds.
Onion – I chose to use a red onion here because it doesn’t get cooked and red onions are best raw or pickled. But you could also use a white or yellow onion if that’s all you have. Green onion could also be good here but will yield a different flavor.
Cilantro – Cilantro adds so much fresh flavor to a dish. I do not recommend using dried cilantro because I don’t think it tastes anything like real cilantro. If you don’t have fresh cilantro, I would just skip it.
Limes – Lime juice adds a little acidity that you would usually get from vinegar in a classic deviled egg and it thins out the egg mixture to make it better for piping. I recommend using real limes if you can but you can use jarred lime juice as well.
Mixing Options
Normally I mix all the ingredients together in a large bowl with an electric hand mixer but you can also use a stand mixer, a food processor, or smash the yolks with the back of a fork and hand mix the other ingredients in.
How to Fill Deviled Eggs
Filling the white half of the eggs can be a little tricky. Most professional chefs use a piping bag or a pastry bag and star tip to make the filling look pretty. While I do own both of those, I prefer to use a resealable plastic bag.
Simply place the bag inside a large cup like a beer stein and fold over the zipper edge. Then scoop the creamy egg filling into the bag, get all the air out, and zip it closed. Then using a pair of scissors and cut off 3/4 inch of one corner of the Ziplock bag. Now you have a DIY piping bag you can throw away when you are done. It will not give you the same star design but I like it better because then I can go back and add more filling to any that I under filled without disrupting the design.
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Mexican Style Street Taco Deviled Eggs Recipe
- Total Time: 20 minutes
- Yield: 12 eggs 1x
- Diet: Gluten Free
Description
Looking for a new take on an old classic? You have to try these Mexican style street taco deviled eggs! With a slightly spicy twist on a traditional recipe these deviled eggs are full of Mexican flavor with cheddar cheese, fresh cilantro, jalapenos, and onion. A modern version of a holiday staple. These taco deviled eggs will keep you coming back for more! So next time you need the perfect side dish or appetizer for a summer BBQ, holiday meal, or family gathering, take your deviled eggs to a whole new level!
Ingredients
- 6 Hard-Boiled Eggs (Fresh Cooked or Store Bought)
- 2 tbsp Mayo
- 1 tbsp Sour Cream
- 2 tsp Taco Seasoning divided
- 2 tbsp Shredded Cheese
- 1 Jalapeno diced and seeds removed (reserve a little for garnish)
- 3 tbsp Red Onion diced divided
- 3 tsp Cilantro chopped and divided
- Juice from 1 Lime Wedge
- 1 small Tomato diced for garnish
Instructions
- Hard boil 6 eggs and peel the white shell off or buy pre-made hardboiled eggs like I did to make this super easy!
- Slice eggs in half lengthwise and remove the egg yolks. They should pop out easily if you flip them over and press on it lightly.
- Add all the egg yolks to a small bowl and combine with the sour cream, mayo, 1 teaspoon of taco seasoning, and lime juice. I used an electric hand mixer for this part.
- Once the mixture is creamy and fully combined, mix in the cheese, most of the jalapeno, 2 tbsp onion, and 2 tsp cilantro.
- Place mixture into a Ziploc bag or piping bag. (see above instructions on my plastic bag method)
- Place the hard boiled egg whites into a deviled egg tray and gently squeeze mixture into the cavity in a circular motion until it is full and crowning over the egg. If using a round tray or plate, start in the middle so you don’t have to reach over eggs that have already been filled.
- Sprinkle the tops of the eggs with diced tomato (optional), remaining jalapeno, onion, cilantro and taco seasoning.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Equipment
- Prep Time: 20
- Category: Side Dish
- Method: Stove Top
- Cuisine: American, Mexican
Deviled Egg Trays
If you are making these for a family gathering or your next party you might want to consider a deviled egg carrier or serving plate. Eggs tend to roll around a lot and don’t stay put very well during transport. Not only does a deviled egg tray make it easier to serve these it also keeps them steady during transport and filling.
When to Make Mexican Taco Deviled Eggs
This comforting food can serve as a side dish or as an appetizer for summer and spring gatherings. And while these were once thought of as an Easter only dish, I see deviled eggs on restaurant menus all the time now! So in my opinion you can make them whenever you have a craving! They make a great snack and are perfect for summer BBQs, Cinco de Mayo, holiday dinners, and of course brunch! These are always a hit and I am frequently asked for the recipe. No matter when you decide to make them, taco deviled eggs will definitely become a family favorite!
Looking for more deviled egg recipes? Try my bacon cheddar angel eggs or my BBQ deviled eggs. Looking for more summer recipes? Try my Panera strawberry poppyseed salad, Italian pesto pasta salad, or slow cooker baked beans with bacon.
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