Corn Elote Deviled Eggs
A delightful twist on the classic deviled eggs, combining creamy richness with sweet and smoky Mexican street corn flavors. Perfect for gatherings and guaranteed to impress your guests.
Ingredients
Main Ingredients
- 12 large large eggs
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- to taste Salt
- to taste Black pepper
- 1/4 cup crumbled cotija cheese can be swapped with feta
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño (optional) optional for a spicy kick
- 2 tablespoons chipotle mayo
- Paprika for garnish
Instructions
Preparation
- Boil the eggs in a pot of water for about 10 minutes.
- Once cooked, transfer the eggs to an ice bath to cool before peeling.
- Peel the cooled eggs and slice them in half lengthwise.
- Scoop out the yolks and place them in a bowl.
Mixing the Filling
- Add mayonnaise, sour cream, lime juice, cilantro, chili powder, garlic powder, salt, and pepper to the yolks. Mix until smooth.
- Fold in corn, cotija cheese, red onion, and jalapeño (if using).
Assembly
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika for garnish and serve chilled.
Notes
Serve with tortilla chips and fresh salsa for a fun touch. One egg half per guest makes for easy serving.