Mexican Deviled Eggs
These delightful Mexican Deviled Eggs are a perfect blend of traditional flavors and creativity, serving as a cozy reminder of family gatherings and shared delicious moments.
Ingredients
Main Ingredients
- 8 large large eggs Soft-boiled for the best texture.
- 3 tablespoons mayonnaise Adds creaminess to the filling.
- 3 tablespoons sour cream Adds tanginess and creaminess.
- 1 tablespoon taco seasoning Plus extra for sprinkling on top.
- 2 tablespoons fresh cilantro (chopped finely) For garnish and extra flavor.
Instructions
Cooking the Eggs
- Place the eggs in the Instant Pot and add enough water to cover them. Pressure cook on high for 3 minutes, then release pressure after 3 minutes and take out the eggs. Alternatively, for stovetop, cover the eggs with water, bring to a boil, turn off heat, and let sit for 7-8 minutes before removing.
- Allow the eggs to cool until manageable to peel.
Preparing the Filling
- Once the eggs are cool, halve them lengthwise and remove the yolks, placing them in a mixing bowl.
- Mash the yolks with a fork until smooth and lump-free.
- Add mayonnaise, sour cream, and taco seasoning to the mashed yolks and mix until smooth and glossy.
Assembling
- Prepare a piping bag with the yolk mixture and fill the egg white halves. If no piping bag is available, use a small zip-top bag with a corner cut off.
- Sprinkle filled eggs with extra taco seasoning and chopped cilantro for garnish.
Notes
Substitutions are okay; consider Greek yogurt for a lighter version. For added crunch, fold in finely diced jalapeños or bell peppers. Boil the eggs a day ahead for convenience, and try adding smoked paprika or feta for variation.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 2gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 150mg
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