This Deviled Eggs recipe has a secret ingredient: Tajin. It adds a (literally) sweet twist to traditional Deviled Eggs.
For more app recipes, check out all of our appetizer posts.
Deviled Eggs are, arguably, my favorite appetizer. But, here’s the thing. They’re usually topped with paprika. And paprika is, not even arguably, my least favorite spice. So instead, I make Deviled Eggs with Tajin.
See, I don’t want to add paprika to anything. Not even as a tiny sprinkle to top deviled eggs.
So I don’t.
Instead of a traditional deviled egg, mine have a secret ingredient … Tajin. (Which, after that lead in, it’s not much of a secret, is it?)
Have you used Tajin? It’s a Mexican spice made of chili peppers, sea salt, and dehydrated lime juice. Tajin has a bit of a sweetness to it, which is delicious. So to match that, I have a second secret ingredient in my deviled eggs … rice vinegar.
Rice vinegar is usually used in Asian recipes. Rice vinegar has a sweetness to it than traditional white vinegar doesn’t have. So swapping white vinegar for rice vinegar is the perfect compliment for Tajin.
Deviled Eggs With Tajin Recipe
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Deviled Eggs With Tajin Ingredients:
How To Make Deviled Eggs With Tajin:
Hard boil your eggs. (You can do this however you want, but if you want to follow my method, it’s below.)
Immediately put the eggs in an ice water bath. Keep them there until they cool completely.
Peel the shell and cut the eggs lengthwise using a sharp knife. Put them in a deviled egg tray for safe keeping.
Pop out the egg yolk and put it in a bowl. It’s so much easier to remove the egg yolk by hand rather than trying to scoop it out with a spoon.
Mash the egg yolks a little. Add mayo, rice vinegar, and salt to the yolks. Mix until they’re smooth.
Now, from here, you can just use a spoon the yolk mixture into the whites of the egg. But, it’s so much prettier if you pipe them.
You have two options to pipe them. The easiest way is to use a piping bag. But, my piping tips are too large for deviled eggs, so I just went ahead and made a homemade piping bag.
Open a ziptop plastic bag. Put one of its points in a tall glass and open the rest of the bag around the glass.
Spoon the yolk mixture into the bag, then zip it closed.
Cut a hole at one of the bag’s corners.
Pipe the yolk mixture into the egg whites through that hole.
Start with the corner of the bag in the center of the egg white, squeeze the bag, and fill until the egg white’s cavity is full. Then, pipe around the edge, then smaller circles until you get to the top.
If you’re not ready to eat them immediately, cover the tray with plastic wrap, and store the deviled eggs in the fridge.
When you’re ready to serve them, remove the deviled eggs from the fridge, remove the plastic, then sprinkle Tajin on top of the eggs.
If you sprinkle the Tajin when you make the eggs rather than when you’re ready to serve them, the Tajin will bleed into the egg whites. The deviled eggs will taste fine, but they won’t be as pretty.
Ways To Garnish Deviled Eggs
These Deviled Eggs With Tajin aren’t your traditional deviled eggs. But it’s definitely my favorite way to make them. If you want to experiment, you can try these four ways to garnish deviled eggs.
Bacon, Chives & Black Pepper
Topping deviled eggs with bacon and chives sort of mimics a loaded baked potato, but in deviled egg form. Adding a sprinkle of black pepper over it will really bring out the flavor of the bacon too.
Radish, Parsley & Paprika
Our neighbor brings deviled eggs to our New Year’s Eve party every year, and one of her classic toppings is a slice of radish, parsley and paprika. I love how the colors really pop, and the crunch of the radish adds so much to the deviled eggs.
Jalapeno & Cayenne Pepper
Topping deviled eggs with a slice of jalapeno and cayenne pepper isn’t for the faint of heart. It’s definitely a bit of heat. If you want to make them less hot, remove some of the seeds and ribs of the jalapeno (but if you remove them all, you’re basically turning the jalapeno into a green bell pepper).
Capers & Lemon Juice
Capers are so slept on. They add a brininess to your deviled eggs, which you didn’t know you needed until you try them. To balance that brine, add a drizzle of lemon juice (and lemon zest) over your deviled eggs to bring out a brightness.
Tips For Hard Boiling Eggs
Everyone has their own method for hard boiling eggs. You can use any method you want for these, as long as the yolks are completely cooked through and there is no green ring on the outer edge of the yolk. That won’t look pretty.
Honestly, it’s better to undercook the yolk rather than overcook it, for aesthetics sake.
Or just use my method for perfect hard boiled eggs to use in your Deviled Eggs With Tajin.
Take cold eggs out of the fridge. Cold eggs is key. You don’t want to boil room temperature eggs with this method.
Put the eggs in a medium sized pot. Carefully fill the pot with water to completely cover the eggs.
Cover the pot and put it on the stove. Set the burner to high and leave the eggs there for 16 minutes. This time includes the time it takes for the water to come to a boil.
Don’t leave the eggs unattended because a roaring boil may cause water to come out of the pot. You should be fine if your pot is large enough. But just in case, watch the pot because you don’t want the water to boil over.
If it does, you can turn the water down but that may impact your cooking time.
Transfer the eggs to an ice bath and let them cool completely before peeling them. That’s it, you’re done.
Now, I know some people add vinegar to their water before boiling the eggs to aid in removing the shell. I’ve actually never tried this. Cooling the eggs in an ice bath and then peeling them has always made it easy for me to peel the hard boiled eggs.
More Recipes Using Tajin:
If you have leftover Tajin, you can use it in our Grilled Mexican Street Corn Salad.
- 8 eggs
- 1/4 cup mayo
- 1 teaspoon rice vinegar
- 1/8 teaspoon salt
- Hard boil your eggs.
- Peel the shell and cut the eggs lengthwise using a sharp knife.
- Pop out the egg yolk and put it in a bowl.
- Mash the egg yolks a little. Add mayo, rice vinegar, and salt to the yolks. Mix until they’re smooth.
- Pipe the yolk mixture into the whites of the egg.
- Sprinkle Tajin on top of the eggs.
Amount Per Serving Calories 60Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 94mgSodium 120mgCarbohydrates 0gFiber 0gSugar 0gProtein 3g
Have you made Deviled Eggs With Tajin? Let us know what you thought in the comments.