Taco Spiced Deviled Eggs

{Originally published in 2017 and updated in 2023}

Anything is better with taco flavors, right? We love all varieties of deviled eggs and these are so good they needed a little facelift. I made just a few of these taco-spiced deviled eggs. I topped them with some corn, tomato, and pickled onion. The filling has my homemade taco seasoning but any would work just fine.

The Three Bite Rule - Redo Taco Deviled Eggs

Taco-Spiced Deviled Eggs
Ingredients:

4 hard-boiled eggs, cooled
2 tablespoons mayo
1 teaspoon yellow mustard
1 heaping teaspoon taco seasoning
1/2 teaspoon lime juice

The Three Bite Rule - Redo Taco Deviled Eggs

Directions:

Slice the eggs in half lengthwise. Pop out the yolks into a bowl (for a hand mixer) or into a food processor. Add in the mayo, taco seasoning, and lime juice. Then blend until no lumps remain. Add more taco seasoning to taste.

The Three Bite Rule - Redo Taco Deviled Eggs

Spoon into a ziplock bag into one of the bottom corners. Snip the very end and pipe into the egg whites.
Fill each yolk divot then go back and top off each egg- then you know how much you have to work with.
Top each one with corn, tomato, pickled onion, or whatever you like!

The Three Bite Rule - Redo Taco Deviled Eggs

Enjoy! Or refrigerate until serving!

We are mild spice eaters around here but I added a drop of a tomatillo green sauce that has some zip to it on mine. One kid ate 2 halves and isn’t always into eggs, the other ate the toppings separately, but ate a bunch. They are fun as a cool side or are always gone when I bring them to a group.

Some other favs are Bacon & Ranch Deviled Eggs & Caesar Deviled Eggs & Truffle and Herb Deviled Eggs.

Chorizo Eggs Benedict

I’m using the “benedict” term loosely – queso is in place of a hollandaise but these still have English muffins + meat + egg + sauce so they are very much like a benedict.

The Three Bite Rule - Chorizo Eggs Benedict

These make a great dinner in case you aren’t having leisurely brunch. Me! I’m not having lots of slow morning meals! This was lunch and I’m sure I’ll make again as dinner!

Chorizo Eggs Benedict
Ingredients: (for 2 servings)

1/2 pound chorizo without casing
2 English muffins
4 eggs
1/3 cup queso sauce

Directions:
Pan fry the chorizo until cooked through, then drain.
Toast the English muffins.
Warm the queso.
Warm a pan to medium heat for the eggs. Cook sunny-side up, or over easy, or poach them, as you like.
Spread a teaspoon of queso to each English muffin, then top with chorizo and eggs as soon as the eggs are cooked. Sprinkle with salt & pepper.

Spoon on the remaining warmed queso to the very top.
Enjoy!

We are mild-medium spice people at our house so these were fun and not too spicy for us. Make your own chorizo to really control the spice level – season ground pork with paprika, chili, garlic, oregano, cumin, and cinnamon as you like.

The Three Bite Rule - Chorizo Eggs Benedict

I’d definitely have these again as this was the easy way to do so. Another way to level- up would be to melt some pepper jack cheese and actually make hollandaise.

BBQ Deviled Eggs

These deviled eggs are summer in a bite with BBQ sauce, corn off the cob, and crunchy onions. Normally I’d think of them in the app category but we ate them beside the pool one hot night as a dinner side dish which had me wondering why we haven’t done that sooner! 

The Three Bite Rule - BBQ Deviled Eggs

BBQ Deviled Eggs
Ingredients: (for 6-8 people, 12 egg halves)

6 eggs
3 tablespoons mayo
1 tablespoon yellow mustard
1 teaspoon relish
1/2 – 1 teaspoon BBQ rub (or mix of chili powder, garlic powder, paprika, onion powder)
1/2 teaspoon liquid smoke (optional)
2 tablespoons bbq sauce
1 tablespoon corn
fried onions

Directions: 
Hard boil eggs for 12 minutes then add to a bowl of ice water for at least 1 hour. 
Peel eggs, slice them in half, and pop the yolks into a food processor (or into a bowl for a hand mixer/immersion blender). 
Add mayo, mustard, relish, rub, liquid smoke, and salt & pepper to the food processor with the yolks and blend well.

The Three Bite Rule - BBQ Deviled Eggs

Spoon the filling mixture into a zip-top bag inverted into a glass to hold it open. Seal and refrigerate until serving. 

The Three Bite Rule - BBQ Deviled Eggs

To serve, snip the corner of the bag and pipe into each egg half.
Top with corn, a drizzle of BBQ sauce, and fried onions. 

The Three Bite Rule - BBQ Deviled Eggs

Enjoy!

Before a meal, with a meal, it doesn’t matter. Anytime you serve them, they’ll be delicious. The idea came from our hard boiled-egg-loving guy when we talked about ways to use the 2nd BBQ sauce we opened by mistake which had an expiration date coming up. This doesn’t use much, but the flavors were fun. 

BBQ sauce in the filling would taste good but might turn it a funny color. They travel well unassembled and take just a few minutes to put together. 

The Three Bite Rule - BBQ Deviled Eggs

Need some other ideas? Bacon Ranch Deviled eggs are always a hit! Caesar Deviled eggs would go well with a summery meal too.

Breakfast Crunchwrap

This is such a fun breakfast and the format is the nudge to Taco Bell’s version. The filling is bacon, eggs, cheese, and nacho chips!

The Three Bite Rule - Bfast Crunchwrap

Fill with beans, or sausage, or avocado, or whatever fillings you like!

Breakfast Crunchwrap
Ingredients: (for 2)

2 burrito sized flour tortillas
1 cup shredded cheese (white cheddar and mild cheddar)
2 eggs (scrambled eggs & everything bagel seasoning)
2 tablespoons salsa
4 strips of bacon crumbled
~8 nacho flavored chips

Directions:
Scramble the eggs until cooked through, but not dried out. Sprinkle with everything bagel seasoning, if desired.

The Three Bite Rule - Bfast Crunchwrap

Assemble the crunchwrap with the tortilla, cheese, eggs, bacon, a spoonful of salsa & hot sauce, chips, and extra cheese. Leave plenty of space around the outside.

The Three Bite Rule - Bfast Crunchwrap

Warm a pan to medium heat with a drizzle of oil.
Carefully fold the outside edges inward, working your folds around hanging onto the beginning. Gently put the crunchwrap face down and let crisp for ~2-3 minutes. Then flip to cook on the other side for another 2-3 minutes.

The Three Bite Rule - Bfast Crunchwrap

Enjoy! Serve with extra salsa on the side.

The Three Bite Rule - Bfast Crunchwrap

I loved this! The chips in this are such a pop of flavor and great texture.

If the folding around feels daunting, these could definitely be formed like a burrito. They won’t freeze well with the chips, but I’ll make them again.