Ingredients (~16 deviled egg halves)
- 8 extra-large hard-boiled eggs
- 1 Tbsp taco seasoning
- 1/2 tsp ground cumin
- 3 Tbsp candied jalapeños, finely chopped (plus extra for garnish)
- 1/2 cup mayonnaise (approximately)
- Sweet paprika for garnish
Prep the Hard-Boiled Eggs
Cut the eggs in half lengthwise and scoop the yolks into a medium bowl.
Arrange the egg white halves on a serving platter.
Make the Filling
Mash the yolks with a fork until they’re broken down but still have some texture.
Add the taco seasoning, cumin, and chopped candied jalapeños to the bowl.
Start with 1/4 cup of mayo and mix well; Add more mayo gradually until you get a creamy consistency that holds its shape when piped.
The filling should be smooth but not runny – you want it to hold up when spooned into the egg whites.
Fill and Garnish the Eggs
Either spoon the filling directly into each egg white half, or transfer to a ziplock bag, snip the corner, and pipe it in for a cleaner look.
Sprinkle each egg with paprika and top with a small amount of finely chopped candied jalapeños.
If you’re not serving immediately, wait to add the garnish until right before serving – the jalapeño juice can make the eggs look watery if they sit too long.
Candied Jalapeño Taco Seasoning Deviled Eggs
Ingredients
Ingredients (~16 deviled egg halves)
- 8 extra-large hard-boiled eggs
- 1 Tbsp taco seasoning
- 1/2 tsp ground cumin
- 3 Tbsp candied jalapeños plus extra for garnish, finely chopped
- 1/2 cup mayonnaise approximately
- Sweet paprika for garnish
Instructions
- Cut hard-boiled eggs in half lengthwise and scoop yolks into a bowl.
- Arrange egg white halves on a serving platter.
- Mash yolks with a fork until broken down but textured.
- Add taco seasoning, cumin, and chopped candied jalapeños to yolks.
- Mix in 1/4 cup mayo, then add more gradually until creamy and holds shape.
- Spoon or pipe filling into egg white halves.
- Sprinkle with paprika and top with chopped candied jalapeños.
