Ingredients
For the deviled eggs:
- 12 Nellie's Free Range Eggs, hard boiled and peeled
- 1/3 cup plain Greek yogurt (Rachel prefers 2%)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons sharp cheddar cheese, shredded
- 1 tablespoon cilantro, minced
- 2 teaspoons green onions, minced
- 1 teaspoon taco seasoning (homemade preferred)
For the toppings (optional):
- Pickled red onion (click here for Rachel's method)
- Raw red onion
- Jalapeño
- Pickled jalapeño
- Cilantro
- Grape or cherry tomatoes, halved
- Avocado
- Bacon, crumbled
- Green onion, sliced
- Bell peppers, diced
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 24 servings
Ingredients
For the deviled eggs:
- 12 Nellie's Free Range Eggs, hard boiled and peeled
- 1/3 cup plain Greek yogurt (Rachel prefers 2%)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons sharp cheddar cheese, shredded
- 1 tablespoon cilantro, minced
- 2 teaspoons green onions, minced
- 1 teaspoon taco seasoning (homemade preferred)
For the toppings (optional):
- Pickled red onion (click here for Rachel's method)
- Raw red onion
- Jalapeño
- Pickled jalapeño
- Cilantro
- Grape or cherry tomatoes, halved
- Avocado
- Bacon, crumbled
- Green onion, sliced
- Bell peppers, diced
These deviled eggs are packed with Southwestern spices and topped with all your favorite taco fixings, of course!
Directions
- Slice eggs in half lengthwise. Scoop out yolks and place them in a medium mixing bowl. Place whites on a serving platter.
- Smash yolks with a fork until no large pieces remain. Add yogurt, mayonnaise, and mustard. If mixture seems dry, add a little more yogurt and/or mayonnaise.
- Add cheese, cilantro, green onion, and taco seasoning. Stir to combine. Place yolk mixture either in a piping bag or a zip-top bag and cut off the corner. Squeeze yolk mixture into egg whites.
- Garnish as desired. Deviled eggs are best served immediately.
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