Corn Elote Deviled Eggs
A delightful twist on classic deviled eggs combining creamy flavors with the smoky essence of Mexican street corn, perfect for any gathering.
Ingredients
Main Ingredients
- 12 large large eggs Fresh eggs are recommended for best results.
- 1/2 cup mayonnaise Use your favorite mayonnaise.
- 2 tablespoons sour cream Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon chopped fresh cilantro Feel free to use more for garnish.
- 1 teaspoon lime juice Freshly squeezed for the best flavor.
- 1/2 teaspoon chili powder Adjust to taste for preferred spice level.
- 1/4 teaspoon garlic powder Can substitute with fresh garlic if desired.
- Salt to taste
- Black pepper to taste
- 1/4 cup crumbled cotija cheese Can substitute with feta cheese.
- 2 tablespoons finely diced red onion Use more or less based on preference.
- 1 tablespoon finely diced jalapeño Optional for added heat.
- 2 tablespoons chipotle mayo Adjust based on desired spice level.
- Paprika for garnish
Instructions
Preparation
- Boil the eggs in a pot of water for about 10 minutes. Once cooked, place them in ice water to cool.
- Peel the cooled eggs and slice them in half. Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.
- Stir in the crumbled cotija cheese, diced red onion, and jalapeño (if using).
Assembly
- Spoon or pipe the yolk mixture back into the egg white halves.
- Drizzle with chipotle mayo and sprinkle with paprika and cilantro.
Serving
- Serve immediately, or chill in the fridge until ready to serve.
Notes
Arrange the eggs on a vibrant platter for a stunning visual effect. Pair with tortilla chips or fresh veggies for added crunch.