Elote Deviled Eggs
Elote Deviled Eggs are a flavorful twist on classic deviled eggs inspired by Mexican street corn, making them perfect for parties or as a festive snack.
Ingredients
Egg Preparation
- 12 large large eggs
Filling Mixture
- 1/2 cup mayonnaise Regular mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Toppings
- 1/4 cup crumbled cotija cheese Can be substituted with feta or Parmesan
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño optional for some heat
- 2 tablespoons chipotle mayo Mayonnaise mixed with chipotle peppers in adobo sauce
- Paprika for garnish
Instructions
Preparation
- Place eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Drain the eggs and rinse them with cold water. Peel the eggs and slice them in half lengthwise.
- Scoop out the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
- Mash the yolks with a fork until smooth. Add the mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until well combined and creamy.
- Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture into the egg white halves.
- In a small bowl, combine the cotija cheese, red onion, and jalapeño (if using). Sprinkle this mixture over the deviled eggs.
- Drizzle a small amount of chipotle mayo over each egg.
- Garnish with a sprinkle of paprika.
Notes
Store any leftover Elote Deviled Eggs in an airtight container in the refrigerator for up to 3 days. Best to keep unassembled to prevent sogginess. For extra flavor, consider adding spices like cumin or smoked paprika.