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Tajín Avocado Deviled Eggs

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

Equipment Needed: 


Piping Bag

Piping Tip

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.


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