Try this fun Southwestern take on classic deviled eggs. With tastes of pico de gallo and lime, these pico de gallo deviled eggs are sure to be a hit!
What is Easter without deviled eggs? Rather, what is a springtime party without deviled eggs? It’s probably my favorite thing on any party spread, and I’ve been known to make several (like, 24) just for my small family of 3.
Yeah, we love them that much.
So I’ve mentioned before that I’m in a cookbook club. It’s really quite fun and I highly encourage anyone to start one. Here’s how it works:
Everyone buys a cookbook to send around. Now, you can keep it local among your friends or do it like pen-pals. My group sends all over the U.S. Every 3 weeks or so, we send each book around in order so we get to cook from something new every month. It’s a fun way to experience a variety of different books and decide what you like and if you want to buy any. We have a Facebook group where we share pictures and opinions of every recipe we try and we write little notes in the cookbooks about the recipes. It’s like getting a yearbook at the end of the year. So yeah, highly recommend it.
This month I have The Homesick Texan’s cookbook. Now being a Texan I thankfully don’t have to go without any of our state foods, but this book is full of fun southwestern takes on Texas classics and new foods alike.
And it’s where I got this recipe! I did change it up a little bit to give it just that little something extra, and I think you’ll really like it!
Until next time. X
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Pico de Gallo Deviled Eggs
Try this fun southwestern take on classic deviled eggs. With tastes of pico de gallo and lime, you’ll never go back!
- Total Time: 15 minutes
- Yield: 18 1x
- 2 plum tomatoes, diced
- 1/2 white onion, diced
- 1 jalapeno, stemmed, seeded and diced
- 4 sprigs cilantro, minced
- 9 hard boiled eggs
- 2 tsp whole grain garlic mustard or dijon
- 3 TB mayonnaise
- 1/4 tsp Tajin seasoning* + more for garnish
- In a small bowl, combine the tomatoes, onion, jalapeno and cilantro and set aside.
- Slice the eggs in half lengthwise and place the yolks in a bowl. Mash them with a fork and then mix with the mustard, mayonnaise, Tajin and about 4 TB of the pico de gallo mixture.
- Arrange your egg whites on a serving dish and pipe** or fill them with the yolk mixture.
- Sprinkle them with just a pinch of the Tajin seasoning and garnish with remaining pico de gallo.
*If you can’t find Tajin, cayenne pepper or paprika plus a pinch of salt and a splash of lime juice will give a similar result.
**Cheap piping bags can be found at most craft stores or a fold-over plastic bag will work. Just snip off a corner and pipe.
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