Description
A delicious twist on classic deviled eggs, this recipe combines creamy yolks with flavors reminiscent of elote, the beloved Mexican street corn.
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: Place the eggs in a saucepan and cover them with cold water. Bring them to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 10-12 minutes.
- Cool and peel: Drain the hot water and rinse the eggs with cold water. Once cool enough to handle, peel the eggs and slice them in half lengthwise.
- Prepare the filling: Scoop out the yolks into a medium bowl. Mash the yolks with a fork until smooth, then add the mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until well combined.
- Season: Add salt and black pepper to taste, adjusting as needed.
- Fill the egg whites: Use a spoon or piping bag to fill the egg white halves with the yolk mixture.
- Add toppings: In a small bowl, combine the cotija cheese, red onion, and jalapeño if using. Sprinkle over the filled eggs.
- Drizzle and garnish: Drizzle chipotle mayo over each egg and sprinkle with paprika.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, though best when consumed within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg
Keywords: deviled eggs, elote, Mexican street corn, appetizer, party food