Description
A delightful twist on classic deviled eggs featuring the flavors of elote, combining creamy yolks with corn, lime, and spice.
Ingredients
Scale
- 12 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
- Salt and black pepper (to taste)
- 1/4 cup crumbled cotija cheese
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño (optional)
- 2 tablespoons chipotle mayo
- Paprika (for garnish)
Instructions
- Boil the eggs: Take a saucepan and place the eggs inside. Cover them with water and bring it to a boil. Once boiling, remove the saucepan from the heat, cover it, and let it sit for about 10 minutes.
- Cool the eggs: Transfer the eggs to an ice bath to cool them down. This will make peeling much easier.
- Peel and slice: Once the eggs are cool, peel them and slice them in half lengthwise.
- Prepare the filling: Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.
- Add in extras: Fold in crumbled cotija cheese, diced red onion, and jalapeño if you’re using it.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the halved egg whites.
- Garnish: Drizzle with homemade chipotle mayo and sprinkle with paprika.
Notes
These eggs can be stored in the fridge for up to three days in an airtight container. Avoid freezing for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 200mg
Keywords: deviled eggs, corn elote, Mexican appetizer, party food, potluck recipe