Ingredients
Equipment
Method
- Slice hard boiled eggs in half lengthwise with a serrated knife.Remove yolks, place in mixing bowl and place the egg whites on a plate, place in refrigerator while preparing the yolk filling. Mash egg yolks with a fork. To make the filling add mayonnaise, brown mustard, Tajin, salt and pepper to the mashed egg yolks. Stir until well combined. Fold in the crumbled bacon.Spoon the mixture back into the cavity of the egg white. Garnish with additional bacon and chopped cilantro.
Notes
Tajin Clasico is a seasoning containing mild red chili peppers, dried zesty lime and sea salt. It as a wonderful zest to the classic deviled eggs with a hint of spice. It's so versatile, you'll find yourself sprinkling it on meats to fruits and vegetables.
I like to use a small cookie scoop to fill the cavity of the egg whites, but you may also use a pastry bag and pipe the filling.
I recommend using the spicy brown mustard over prepared yellow mustard. It will had more flavor to the egg filling.
Refrigerated deviled eggs can be stored up to 4 days. Leftover deviled eggs should be eaten within 2 days.
For serving deviled eggs try this beautiful platter.
And this is fabulous for transporting deviled eggs.