Taco Deviled Eggs

You may have noticed a theme in some of the new recipes I’ve shared these last few months. I’ve been working on a series of deviled egg recipe variations leading up to Easter, so stay tuned for more unique takes on the classic dish, and be sure to check out the delicious variations I’ve already shared (links below). Today I’m sharing a recipe for Taco Deviled Eggs! They are Mexican style deviled eggs, and they are SO crave-worthy! Filled with a seasoned taco-inspired filling and topped with taco toppings and crunched up corn chips, they are like walking taco deviled eggs! Whether it’s for Easter, a party appetizer, or just anytime you want to mix things up, I guarantee these will become a favorite!

More deviled egg recipe variations like these Mexican style deviled eggs

What you need to make walking taco deviled eggs

The ingredients make these like walking taco deviled eggs. Here’s what you’ll need, along with some of my ingredient tips:

• 1 dozen hard-boiled eggs, peeled and halved lengthwise. Tip: To hard-boil the eggs, I always use my Instant Pot. Not only is it really easy to make eggs in the pressure cooker, but they are also easier to peel for some magical reason! I use the 5-5-5 method (5 minutes at high pressure, 5 minutes of natural release, then 5 minutes in an ice water bath) for making hard-boiled eggs in the Instant Pot.
• 1/2 cup mayonnaise. I recommend Best Foods, Hellmann’s, or Duke’s or these.
• 3 tablespoons taco sauce (such as Ortega’s Original Taco Sauce). You can choose from Mild, Medium, or Hot depending on your spice level preferences.
• 1 tablespoon sour cream
• 1 teaspoon yellow mustard
• 1/8 teaspoon seasoning salt, or to taste
• 1/8 teaspoon pepper, or to taste
• 1/8 teaspoon cumin
• Pinch cayenne
• 1/4 cup shredded Mexican cheese blend
• Chili powder, for sprinkling
• 1/4 cup pico de gallo salsa. Using this kind of salsa eliminates the need for multiple extra toppings, as it usually includes tomatoes, onion, jalapeño, and cilantro.
• Crushed Fritos chips (Fritos makes these like walking taco deviled eggs)
• Optional: Chopped fresh cilantro, for garnish (not super necessary if your pico de gallo salsa has a good amount of cilantro, but the fresh chopped leaves do look nice for garnishing)

How to make Taco Deviled Eggs

The first step in making this Taco Deviled Eggs recipe is to remove the yolks from the hard-boiled egg halves and place the yolks into a medium-sized bowl (leaving the egg whites intact). Add mayonnaise, taco sauce, sour cream, mustard, seasoning salt, pepper, cumin, and cayenne to the bowl with the egg yolks. Smash with a fork until the yolks and mixture are smooth, and mix so that the ingredients are well blended. Then, stir the shredded Mexican cheese blend into the egg yolk mixture and mix well.

Place the egg yolk mixture into a plastic zipper bag and seal the bag. Snip off one of the bottom corners of the bag with scissors, then pipe the yolk mixture evenly into the hollowed holes of the egg whites. Sprinkle some chili powder over the eggs, then top each egg with 1/4 teaspoon to 1/2 teaspoon of pico de gallo salsa.

If you’re not serving the Mexican style deviled eggs right away, cover the eggs loosely with plastic wrap and refrigerate until ready to serve (saving the last ingredients for serving). When you’re ready to serve the taco deviled eggs, sprinkle the crushed Fritos chips over the top of everything, along with chopped cilantro (if desired).

Here’s the Taco Deviled Eggs recipe! I can’t wait to hear what you think of this one, so feel free to let me know in the comments, and don’t forget to leave a rating on the recipe so others can know as well!