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Another Sort of Easter Egg

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By Dan Clarke

I love deviled eggs. A staple of summertime picnics, they’re a great appetizer at other times of the year, too.

My own basic recipe is often customized to include ingredients in the colors of competing football teams for fall tailgate parties and Monday night NFL get togethers. That my alma mater plays in green and gold, gives me a green light to include minced jalapeño or serrano peppers (some like it hot). No doubt there are occasions for serving deviled eggs in winter, too.

But this is spring and eggs are a traditional symbol of rebirth and the renewal of life at this time of year—whether they’re brought to us by hens or by bunnies. We came across this recipe in an e-mail suggesting it would be appropriate for Easter Sunday. To be honest, we’ve haven’t tested the recipe, but it looks good to us—and good enough to share it with you. In the spirit of full disclosure, we’re letting you know that we understand that Chef Sandoval and Tajin, which makes a seasoning make of dried peppers, salt and lime, have a working arrangement, but we’re bringing the recipe to you as an editorial feature. It is not what’s called “sponsored content.” We just think it sounds both timely and tasty.


Tajín Avocado Deviled Eggs

by Chef Claudia Sandoval

Makes 24 Deviled Eggs



12 Hard Boiled Eggs, peeled                                  

¼ cup of mayonnaise                          

1 Hass Avocado                                  

2 tbsp. chopped cilantro, finely minced

1 tbsp. Lime juice

1 scallion, sliced

Tajin to taste


Equipment Needed


Piping Bag

Piping Tip



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, Avocado, Tajín and Lime juice to a food processor or mixer and whipping until incorporated. Fold in Cilantro. 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 scallions and an additional sprinkle of Tajín.

Chef Claudia Sandoval mug Picmonkey


About Chef Claudia Sandoval:  A San Diego native, Sandoval is known for her modern cooking style, which consists of integrating techniques from other cultures while using authentic Mexican ingredients. Winner of the cooking reality show, MasterChef Season 6 in 2015, Sandoval began working with Tajín on various projects soon after she earned the title with a Tajín-infused recipe. For more information visit http://www.chefclaudiascocina.com/

About Tajin:  Tajin is produced in Zapopán, Mexico. It is a blend of mild chili peppers, sea salt and dehydrated lime, and be used sprinkled on fruits and vegetables, as well as including in recipes. For more information visit http://www.tajin.com

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