Supplies:
quart-sized cooking pot
paring knife
cutting board
small bowl
medium mixing bowl
cook's scraper
2 piping bags (a disposable bag will also work)
serving platter

Ingredients:
For the egg mix-
1 oz Pale Heat Not Just Taco seasoning
1 dozen hard-boiled eggs
1/3 cup mayonnaise
1 tsp tomato paste
1 tbsp sour cream
1 1/2 tbsp finely diced tomatoes (use paper towel to absorb moisture post-dicing)
1 tbsp finely diced pickled red onions [for homemade, see recipe here]

For garnish-
1/2 tbsp tomatoes
1/2 tbsp pickled red onions
finely shredded cheese of choice
crema (1/2 cup sour cream, 1 tbsp mayo, 1 tsp Cholula (or hot sauce of choice), 2 tsp - 1 tbsp chopped cilantro, garlic powder and a squeeze of lime juice to taste. [instructions below]
chopped and full cilantro leaves (optional)

Instructions:
Begin by mixing your crema, combining all ingredients in a small bowl. Scooping all ingredients into a small piping bag. Store in refrigerator until ready for garnish.

After you have boiled, cooled, and deshelling your eggs, cut the eggs in half short ways. Carefully scoop the yoke into your mixing bowl. On the pointy end of the egg, cut off just enough to create a flat surface for stability to sit upright. Rim the eggs with Pale Heat seasoning.

In your mixing bowl, add the mayo, sour cream, tomato paste, and remainder of Pale Heat; combine. Add the pickled red onion and tomatoes; combine. Put the mix into your piping bag, and fill the eggs.

Garnish with tomato, pickled red onion, shredded cheese, crema, and cilantro. Serve and enjoy!