Today, I bring you the Fiesta Deviled Egg. Inspired by my love for taco night, I decided to add all of my favorite taco-like components into a deviled egg. Brilliant, right?
In case you haven’t seen the other deviled egg recipes in this series, you should know that I’m quite fond of these bite sized egg pieces. Let me tell you how easy and fun this recipe is to make.
I like to use this recipe when I have some avocados that feel quite mushy or a bit of guacamole I need to use up. All you have to do is mix the yolk with the guac, or mashed avocado, add some Pico de Gallo or salsa, shredded cheese and a pinch of taco seasoning.
Every bite is a fiesta in your mouth!
What’s awesome is that this recipe is great inside a lunchbox and they are easy to eat for days you are on-the-go. My kids like this variation because it reminds them of their favorite day of the week: Taco Night!
Although, I have to say that it’s not as easy to pop a whole taco in your mouth but these are!
On the plus side, you can nearly always make this recipe because who doesn’t have eggs and salsa in the fridge? Even if you don’t have an avocado, I nearly always have one of those guacamole singles and that’s about all the recipe needs!
Should you make these for a party, know that you’ll be the star of any party and they will be gone before you walk away from the platter. Word to the wise, make extra for yourself and leave them at home. Not that I’m speaking from experience… right.
They are a crowd pleaser and an easy recipe to put together. So when you’re crunched for time, this will be a perfect go-to snack or appetizer.
Seriously though, there are no excuses not try this deviled eggs version. Unless, of course, you’re unsure of how to boil an egg. In that case, don’t worry! I’ve got you covered.
My “How to Boil Eggs that are easy to peel” video is just what you need. I mean…. what are you waiting for? Make.these.asap.
What’s your favorite way to eat eggs – boiled, scrambled, deviled?
Fiesta Deviled Eggs
- Yield: 12 deviled eggs
- 6 large eggs
- 2 to 2 1/2 tablespoons guacamole or ¼ avocado, mashed
- 2 tablespoons salsa or pico de gallo
- 2 tablespoons shredded cheddar cheese
- Taco seasoning, a pinch
- Hard-boil the eggs by placing the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 13 minutes. Drain water, fill the pot with ice and water to shock the eggs.
- For more details on perfectly easy to peel hard boiled eggs check out: How to Boil Eggs Perfectly Every Time that are Easy to Peel.
- Peel the eggs by tapping them gently against the counter to crack the shell. Submerge the egg in iced water in the pot to assist with peeling.
- Once peeled, slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.
- Mash the yolks with a fork, add guacamole or mashed avocado, salsa or pico de gallo, shredded cheddar, and a pinch of taco seasoning. Combine with the fork until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a spoon to stuff the egg halves with the egg mixture.
- Sprinkle with additional cooked, crumbled bacon, and refrigerate for 1 hour and serve.
Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.