Description
Spice up your next party with these creamy and zesty Mexican Deviled Eggs! Made with taco seasoning, sour cream, and cilantro, this quick and easy appetizer adds a festive twist to a classic favorite—perfect for Cinco de Mayo or any celebration.
Ingredients
- 8 eggs
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon taco seasoning (plus extra for topping)
- 2 tablespoons cilantro, finely chopped
Instructions
1. Cook the eggs until soft.
2. Instant Pot method: Add eggs to the steel insert with enough water to cover them. Pressure cook on high for 3 minutes, then release pressure after 3 minutes and peel when cool.
3. Stovetop method: Place eggs in a saucepan, cover with water, and bring to a boil. Let boil for 1 minute, then cover and remove from heat. Let sit for 7–8 minutes before peeling.
4. Halve the eggs lengthwise and remove yolks. Mash yolks in a medium bowl until smooth.
5. Add mayonnaise, sour cream, and taco seasoning. Mix until creamy.
6. Transfer filling to a piping bag or small zip-top bag with the corner snipped off. Pipe into egg white halves.
7. Sprinkle with extra taco seasoning and chopped cilantro. Add optional toppings like diced avocado or grated cheese.
8. Keep covered with plastic wrap until ready to serve.
Notes
Don’t overcook the eggs—you want soft but firm yolks.
Add toppings like diced avocado, chives, bell peppers, or grated cheese for extra flavor.
To transport, store the cooked eggs and filling separately, then fill when ready to serve.
Cover filled eggs to keep the filling from drying out.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg
- Calories: 108
- Sugar: 0.4
- Sodium: 122
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0.03
- Carbohydrates: 1
- Fiber: 0.1
- Protein: 6
- Cholesterol: 169