This post is sponsored by El Yucateco, however all thoughts and opinions are 100% my own.

Ingredients

• 12 hard boiled eggs
• ½ cup mayonnaise
• 2 teaspoon white vinegar
• 2 teaspoons dijon mustard
• ¼ teaspoon coarse kosher salt
• ⅛ teaspoon ground white pepper
• 2 tablespoons taco meat , cooked
• 2 tablespoons queso fresco , crumbled
• pinch of smoked paprika
• 1 strip smoked salmon (lox)
• 1 chive , snipped
• 1 tablespoons capers , drained
• 1 tablespoons pickled red onion
• 4 shrimp , cooked
• 1 tablespoons blue cheese crumbles
• 1 cornichon , thinly sliced
• 1 tablespoons bacon , crumbled
• 1 tablespoons potato sticks
• el yucateco hot sauce

Directions

1. Cut the hard boiled eggs in half lengthwise and pop out of the yolk into one dish and egg whites onto another plate.
2. Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
3. Using a stand mixer or electric hand mixer, slowly add mayonnaise, whipping between each addition.
4. When fully incorporated, add white vinegar, Dijon mustard, Kosher salt and white pepper. If you want to add 1-2 teaspoons of hot sauce directly to the filling, fold it in now.
5. Fill egg whites with filling using a piping bag, an airtight plastic bag or just spoon into the shells.
6. evenly divide the cooked taco meat, queso fresco and dust each with smoked paprika.
7. Snip the lox into bite-sized pieces and arrange in the filling, top each with 3-4 capers, a piece of pickled red onion and garnish with chives.
8. : nestle one shrimp into the filling. I remove the tail so it can be eaten in one bite. Add blue cheese crumbles.
9. add 2-3 slices of cornichons to each egg, 3-4 potato sticks and evenly divide the bacon between eggs.
10. Add hot sauce or offer it on the side as optional.
11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings!