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Taco-Spiced Deviled Eggs

McCormick® Taco Seasoning gives these deviled eggs a savory spiciness, and crushed tortilla chips add the perfect crunch to this easy appetizer.

Taco-Spiced Deviled Eggs


for 12 deviled eggs

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon McCormick® Taco Seasoning, plus extra for sprinkling
  • ½ teaspoon yellow mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • crushed tortilla chips, for garnish
  • McCormick® Freeze-Dried Chive, for garnish

Nutrition Info

  • Calories 62
  • Fat 5g
  • Carbs 0g
  • Fiber 0g
  • Sugar 0g
  • Protein 3g

Estimated values based on one serving size.

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  1. Bring a medium pot of water to a boil over medium heat. Gently place the eggs into the boiling water and cook for 10 minutes.
  2. Meanwhile, in a medium bowl, prepare an ice bath. Use a slotted spoon to transfer the cooked eggs to the ice bath and let sit for about 10 minutes. Remove the eggs from the ice bath and peel away the shells. Discard the ice bath and shells.
  3. In a large bowl, mix together the mayonnaise, McCormick® Taco Seasoning, mustard, salt, and black pepper until well combined.
  4. Cut each egg in half with a knife, wiping the blade clean with a paper towel after each cut. Remove the yolks and add them to the mayonnaise mixture in the bowl; set aside the egg white halves. Using an electric mixer on medium-high speed, beat the egg yolk-mayonnaise mixture for about 4 minutes, or until smooth. Spoon the filling into a large piping bag and pipe into each egg white half.
  5. Garnish with crushed tortilla chips and McCormick® Freeze-Dried Chives. Chill in the refrigerator until ready to serve.
  6. Enjoy!
Taco-Spiced Deviled Eggs