For the deviled eggs:

• 12 Nellie’s Free Range Eggs, hard boiled and peeled
• 1/3 cup plain Greek yogurt (Rachel prefers 2%)
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 3 tablespoons sharp cheddar cheese, shredded
• 1 tablespoon cilantro, minced
• 2 teaspoons green onions, minced
• 1 teaspoon taco seasoning (homemade preferred)

For the toppings (optional):

• Pickled red onion (click here for Rachel’s method)
• Raw red onion
• Jalapeño
• Pickled jalapeño
• Cilantro
• Grape or cherry tomatoes, halved
• Avocado
• Bacon, crumbled
• Green onion, sliced
• Bell peppers, diced

• Slice eggs in half lengthwise. Scoop out yolks and place them in a medium mixing bowl. Place whites on a serving platter.
• Smash yolks with a fork until no large pieces remain. Add yogurt, mayonnaise, and mustard. If mixture seems dry, add a little more yogurt and/or mayonnaise.
• Add cheese, cilantro, green onion, and taco seasoning. Stir to combine. Place yolk mixture either in a piping bag or a zip-top bag and cut off the corner. Squeeze yolk mixture into egg whites.
• Garnish as desired. Deviled eggs are best served immediately.