Southwest Deviled Eggs

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prep time 20 minutes
cook time 10 minutes
yield 24 servings


These deviled eggs are packed with Southwestern spices and topped with all your favorite taco fixings, of course!

BY:Rachel Cooks


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.
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