Southwest Deviled Eggs
These deviled eggs are packed with Southwestern spices and topped with all your favorite taco fixings, of course! For your next Taco Tuesday, skip the tortilla and turn up the heat with this recipe from Rachel Cooks.
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
Grape or cherry tomatoes, halved
Green onion, sliced
Bell peppers, diced
- 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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