Try this fun southwestern take on classic deviled eggs. With tastes of pico de gallo and lime, you’ll never go back!
Author:Sarah | Away From the Box
Total Time:15 minutes
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.