Mexican Deviled Eggs

Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
Author: Christy Denney

Mexican Deviled Eggs

Mexican Deviled Eggs Serves: 16

  • 8 hard boiled eggs (, cooled and halved)
  • 1/3 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons sour cream
  • 1 tablespoon chopped chives
  • 2 teaspoons Old El Paso taco seasoning (, divided)
  • Optional toppings: finely diced avocado (, shredded cheddar, chives)
  1. Remove yolks from halved eggs and place in a medium bowl. Mash the yolks with a fork and then add the mayonnaise, cheddar cheese, sour cream, chives, and 1 1/2 teaspoons of taco seasoning. Mix together well.
  2. Place mixture in a resealable plastic bag, snip off the corner, and pipe into the cooked egg whites.
  3. Top with finely diced avocado and chives. Using a strainer add the remaining 1/2 teaspoon of taco seasoning and very lightly dust the eggs with it. Refrigerate until serving.
You can use green onions instead of chives but chives are much more delicate – perfect for little deviled eggs.

I was compensated by Old El Paso for this post but all opinions are my own.

These Mexican Deviled Eggs are a spicy twist on your classic deviled eggs.

Speak Your Mind



  1. humm… thats look so delicious.. i wana a try it..

  2. Laura Cordero says:

    I just made this. Tastes awesome.

  3. I love this. I used some cream cheese in mine mixed with a tich less mayo ( sorry to your mom) and still used about 2 tbl of pickle juice for so acidity.
    Fabulous! Try it! Everyone loves them and asks for the recipe, but they never believe how simple it is!