Description
Creamy, bold, and bursting with Mexican street corn flavor, these Elote Deviled Eggs are the ultimate party appetizer. Finished with cotija cheese, chili spice, and smoky chipotle mayo, they disappear fast at any gathering.
Ingredients
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12 large eggs
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½ cup mayonnaise
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2 tablespoons sour cream
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1 tablespoon chopped fresh cilantro
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1 teaspoon lime juice
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½ teaspoon chili powder
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¼ teaspoon garlic powder
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Salt and black pepper, to taste
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¼ cup crumbled cotija cheese
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2 tablespoons finely diced red onion
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1 tablespoon finely diced jalapeño (optional)
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2 tablespoons chipotle mayo
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Paprika, for garnish
Instructions
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Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
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Drain and rinse eggs under cold water. Peel and slice in half lengthwise.
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Scoop the yolks into a medium bowl and arrange egg whites on a serving platter.
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Mash the yolks until smooth, then mix in mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder until creamy.
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Season with salt and black pepper to taste.
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Spoon or pipe the yolk mixture into the egg white halves.
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In a small bowl, combine cotija cheese, red onion, and jalapeño (if using). Sprinkle over the eggs.
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Drizzle each egg with a small amount of chipotle mayo.
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Garnish with paprika and serve chilled.
Notes
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For easier peeling, use eggs that are a few days old rather than very fresh ones.
Adjust spice by adding more or less chipotle mayo or jalapeño.
These can be made up to 24 hours ahead—store filling and egg whites separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: Mexican-Inspired / American
Nutrition
- Serving Size: 2 egg halves
- Calories: 145 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 190 mg