Deviled Eggs with Tajín
These Deviled Eggs with Tajín are creamy, zesty, with subtle spice and a pop of lime you won’t see coming.
Servings 8
Ingredients
- 8 whole eggs
- ⅓ cup mayonnaise
- 1 tablespoon Tajín Clásico Seasoning
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon dijon mustard
- 1 teaspoon lime juice
- ¼ teaspoon salt
Instructions
- Heat a saucepan with water on high and once boiling, carefully add in the eggs. Boil for exactly 12 minutes. If your eggs are on the smaller side, you can remove them after about 11 minutes.
- Drain and add the eggs to a boil of ice water, then allow to cool for 5-10 minutes. Peel and slice each egg in half.
- Pop out the yolks, add them to a mixing bowl, then break them up using a fork.
- In that same bowl, add in the mayonnaise, salt, lime juice and dijon mustard.
- Mix using a hand mixer. If you don’t have a hand mixer, you can mix with a fork.
- You can transfer the filling to a piping bag with the tip of your choice and pipe into the egg white halves. If you don’t have a piping bag or tip, you can use a food storage bag and snip off the end to make filling the eggs easier.
- Sprinkle the Tajín seasoning and chopped cilantro over the tops and chill in the fridge until you are ready to serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Deviled Eggs with Tajín
Amount per Serving
Calories
134
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Carbohydrates
1
g
0
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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