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Tajín Avocado Deviled Eggs
- 30 min.
- Serving for: 12
12 Hard Boiled Eggs, peeled
¼ cup of mayonnaise
1 Hass Avocado
2 tablespoons chopped cilantro, finely minced
1 tablespoon Lime juice
1 scallion, sliced
Tajín® Clásico Seasoning to taste
Makes 24 Deviled Eggs
1. Peel eggs carefully and slice down the middle using one intentional slice with a clean sharp knife. Remove yolks and set in a separate bowl. Place egg white halves on a plastic lined cookie sheet to prevent sticking and damage to whites.
2. Prepare filling by adding yolks, mayonnaise, avocado, Tajín and lime juice to a food processor or mixer and whipping until incorporated. Fold in cilantro. Put filling in a piping bag fitted with a star tip. Refrigerate for 30 minutes.
3. Fill each egg half with filling and garnish with scallions and an additional sprinkle of Tajín.