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Deviled Egg Taco Boats
November 30, 2017

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!
Deviled Egg Taco Boats
- 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.