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Tajín Deviled Eggs


Recipes straight from Claudia's Cocina

Tajín Deviled Eggs

Claudia Sandoval


  • 12 large boiled eggs
  • 4 tablespoons Mayonnaise
  • 1 teaspoon Mustard whole grain
  • 1 tablespoon Scallion, thinly sliced
  • 1 tablespoon Lime juice
  • 1 tablespoon Cilantro, chopped
  • ½ teaspoon TAJÍN®


For 24 servings

1. Peel eggs carefully and slice down the middle using one intentional slice with a clean sharp knife. Remove yolks and set in a separate bowl. Place egg white halves on a plastic lined cookie sheet to prevent sticking and damage to whites.

2. Prepare filling by adding Yolks, Mayonnaise, Mustard, TAJÍN® and Lime juice to a bowl and mixing until incorporated. Put filling in a piping bag fitted with a star tip. Refrigerate for 30 minutes.

3. Fill each egg half with Filling and Garnish with Cilantro, Scallions and an additional sprinkle of TAJÍN®.

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