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Mexican Deviled Eggs

A flavorful twist on the classic appetizer, these Mexican Deviled Eggs feature a creamy filling with mayo, sour cream, taco seasoning, and fresh cilantro, making them perfect for any gathering.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

For the eggs
  • 8 each Large Eggs Use fresh eggs for the best results.
For the filling
  • 3 tbsp Mayonnaise Acts as a smooth binder.
  • 3 tbsp Sour Cream Adds tangy flavor.
  • 1 tbsp Taco Seasoning Adjust to taste for spice tolerance.
  • 2 tbsp Cilantro (chopped fine) Brightens the flavor profile.

Method
 

Cooking the Eggs
  1. Choose your method of cooking: Instant Pot or Stovetop.
  2. For Instant Pot: Place the eggs in the steel insert, cover with water, and pressure cook on high for 3 minutes. Release pressure for 3 minutes, then remove and cool.
  3. For Stovetop: Place eggs in a saucepan, cover with water, bring to a boil, then turn off heat. Let sit for 7-8 minutes, then cool.
Preparing the Filling
  1. Slice the cooked eggs lengthwise and remove the yolks into a mixing bowl.
  2. Mash the yolks until smooth, then mix in mayonnaise, sour cream, and taco seasoning until well combined.
Filling the Eggs
  1. Use a piping bag or a Ziploc bag to fill the egg white halves with the yolk mixture.
  2. Top the filled eggs with extra taco seasoning and chopped cilantro.

Notes

For easy peeling, let boiled eggs sit in an ice bath for 5 minutes. Experiment with toppings like crumbled bacon or diced jalapeños for added flavor.