These Elote Deviled Eggs combine the creamy, tangy flavors of classic deviled eggs with the vibrant tastes of Mexican street corn. With a zesty filling infused with lime, cilantro, chili powder, and topped with crumbled cotija cheese and chipotle mayo, they make a perfect festive appetizer for any fiesta.
Total Time:30 minutes
Yield:12 servings
Ingredients
Eggs
12 large eggs
Filling
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
Toppings
1/4 cup crumbled cotija cheese
2 tablespoons finely diced red onion
1 tablespoon finely diced jalapeño (optional)
2 tablespoons chipotle mayo (mayonnaise mixed with chipotle peppers in adobo sauce)
Paprika for garnish
Instructions
Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 12 minutes. Drain and rinse with cold water to cool, then peel and slice each egg in half lengthwise.
Prepare the egg whites: Arrange the halved egg whites on a serving platter, creating a nice base for the filling.
Make the filling: Scoop the yolks into a medium bowl and mash with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Stir until the mixture is creamy and well combined. Season with salt and black pepper to taste.
Fill the eggs: Using a spoon or piping bag, spoon or pipe the yolk mixture into each egg white half evenly.
Add toppings: In a small bowl, mix together the crumbled cotija cheese, diced red onion, and jalapeño if using. Sprinkle this mixture over the filled deviled eggs.
Drizzle chipotle mayo: Lightly drizzle chipotle mayo over each egg to add a smoky, spicy note.
Garnish: Finish by sprinkling paprika over the top for color and a mild smoky flavor.
Notes
For easier peeling, use eggs that are a few days old instead of fresh eggs.
Adjust the amount of jalapeño and chipotle mayo depending on your spice preference or omit if you prefer milder flavors.
Chipotle mayo can be made by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.
These deviled eggs are best served chilled; refrigerate for at least 30 minutes before serving.
You can substitute cotija cheese with feta if cotija is unavailable.
