Deviled Egg Taco Boats
This recipe is sponsored by Old El Paso
Deviled eggs are so popular right now, and for good reason. I love making them and eating them, but one thing they always lack is a crunchy element. I had the idea to serve them in a crispy taco boat to give them that needed extra texture.
The added bonus of serving them this way is that you don’t have to worry about peeling every egg perfectly. If you rip apart the egg whites a little, no one will be able to tell! Because I had the extra space in the taco boats, I added pickles to the egg whites, and really loaded on the delicious yolk mixture!
Theres always one egg that refuses to peel cleanly! People always ask me for secrets on how to peel eggs but there isnt really any. Older eggs are generally easier but that’s about it.
Mix the whites with some pickles, chives, and pickle juice.
Mix the yolks with more pickle juice, hot sauce, paprika, mustard, and mayo.
Fill the boats with the egg white mixture, then pipe the yolk mixture on top. The taco boats were baked in the oven for about 10 minutes to crisp up before they get filled.
I love these because not only do they add crunch to the classic deviled egg flavor, but you can also season the egg whites! With traditional deviled eggs, you could only season the yolks, but in these I was able to add pickle juice, pickles, chives, and salt and pepper right in there. It really have them a flavor boost.
They were still just as brightly flavored as traditional deviled eggs with a nice little added crunch.
Deviled Egg Taco Boats
Deviled egg flavors in a crispy taco boat, a great finger food appetizer that gives deviled eggs some crunch!
Servings: 8 taco boats
Ingredients
- 8 Old El Paso Mini Taco Boats
- 10 large hardboiled eggs
- 2 whole pickles diced
- 1/4 cup pickle juice
- 1 ounce chives chopped
- 1/2 cup mayo
- 2 tablespoons mustard
- 2 tablespoons hot sauce
- 1 teaspoon paprika plus more for garnish
Instructions
- Preheat the oven to 400.
- Place the taco boats upside down on a baking sheet. Bake for about 8 minutes until lightly browned. Remove from oven.
- Peel the eggs and cut in half. Separate the whites from the yolks. Add the yolks to a bowl. Dice the whites into cubes and add to a different bowl.
- Add the diced pickles, 2 tablespoons of chopped chives, and 3 tablespoons of the pickle juice to the egg whites. Mix well to combine.
- Add the remaining pickle juice to the egg yolks. Mash with a fork to fully break up the yolks.
- Add the mayo, mustard, hot sauce, and paprika to the yolks. Mix well to combine. Season with salt and pepper. Fill a piping bag with the egg yolk mixture.
- Spoon some of the egg white mixture into each taco boat.
- Pipe some of the egg yolk mixture onto each taco boat.
- Garnish the boats with paprika and chives. Serve.