The Annual Deviled Egg Pageant strikes again! This year the eggs that I made were not technically winners, unlike previous years' eggs (last year's roasted garlic deviled eggs, and the first year's dill and stone-ground mustard deviled eggs). I like to believe this is because this year's competition was even more fierce than previous years (and plus, I was told that everyone was a winner). Either way, these taco deviled eggs were absolutely delicious and added a spicy twist to a classic dish. This recipe makes 24 deviled eggs.
Cook Time: 30 minutes
Twelve (12) eggs, hard-boiled (click on link for boiling instructions)
Four (4) tablespoons of mayonnaise
Two (2) tablespoons of homemade taco seasoning -- the amount may vary for you, depending on how much flavor you want. Taste as you go.
One (1) small avocado, diced
1/4 cup of French-fried onions
Plastic sandwich baggie, to be used as a pastry bag
Boil eggs as directed above.
Once the eggs cool down, shell them.
Slice eggs in half and remove the yolk. Spoon yolk into a medium mixing bowl.
Set egg whites aside face up.
In mixing bowl with yolk, mix in the mayonnaise. The mixture should be slightly fluffy, and if it is not, add more mayonnaise.
Add the taco seasoning to the bowl. Add seasoning bit by bit and taste as you go to get the flavor that you want.