Elote Deviled Eggs Recipe

Introduction

Elote Deviled Eggs put a flavorful twist on a classic appetizer by combining the creamy texture of deviled eggs with the smoky, tangy flavors of Mexican street corn. This recipe is perfect for gatherings and brings a fresh, vibrant taste to your party platter.

Ingredients

• 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 (mayonnaise mixed with chipotle peppers in adobo sauce)
• Paprika for garnish

Instructions

1. Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes. Drain and rinse the eggs with cold water to cool, then peel and slice them in half lengthwise.
2. Step 2: Scoop out the yolks and place them in a medium bowl. Arrange the egg whites cut side up on a serving platter.
3. Step 3: Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until the filling is well combined and creamy.
4. Step 4: Season the yolk mixture with salt and black pepper to taste.
5. Step 5: Spoon or pipe the yolk mixture evenly into the egg white halves.
6. Step 6: In a small bowl, combine the cotija cheese, red onion, and jalapeño if using. Sprinkle this mixture over the filled deviled eggs.
7. Step 7: Drizzle a small amount of chipotle mayo over each deviled egg for a smoky, spicy kick.
8. Step 8: Finish with a sprinkle of paprika for color and extra flavor.

Tips & Variations

• For a milder version, omit the jalapeño or replace chipotle mayo with regular mayo mixed with a dash of smoked paprika.
• Use a piping bag fitted with a star tip to fill the eggs neatly and create an attractive presentation.
• Try adding a little corn kernel mix to the topping to evoke more of the traditional elote flavor and texture.

Storage

Store leftover deviled eggs covered tightly in the refrigerator for up to two days. For best results, add the cotija cheese and jalapeño topping just before serving to maintain freshness. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the yolk filling and cook the eggs a day in advance. Assemble the eggs just before serving to keep toppings fresh and avoid sogginess.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, feta is a good substitute. It offers a similar crumbly texture and tangy flavor that complements the dish well.

Elote Deviled Eggs Recipe

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Elote Deviled Eggs combine the creamy, tangy flavors of classic deviled eggs with the smoky, spicy essence of Mexican street corn. This appetizer features a zesty filling made with mayonnaise, sour cream, fresh cilantro, lime juice, and a blend of spices, topped with cotija cheese, red onion, jalapeño, and a drizzle of chipotle mayo. Perfect for parties, picnics, and gatherings, these deviled eggs offer a vibrant twist on a beloved classic.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 stuffed deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Mexican-inspired
• Diet: Gluten Free

Ingredients

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Eggs and Base

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons sour cream

Seasonings and Flavorings

• 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 and Garnishes

• 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

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard cook. Drain and rinse eggs with cold water to stop cooking. Peel the eggs and slice them in half lengthwise.
2. Prepare Egg Whites: Scoop out the yolks from the egg halves and place yolks in a medium bowl. Arrange the hollowed egg whites on a serving platter, ready for filling.
3. Make the Filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Mix thoroughly until the mixture is creamy and well combined.
4. Season the Filling: Add salt and black pepper to taste, ensuring the flavor is balanced and lively.
5. Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the empty egg white halves, filling each cavity nicely.
6. Add Toppings: In a small bowl, mix crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this flavorful topping generously over each filled deviled egg.
7. Drizzle Chipotle Mayo: Lightly drizzle chipotle mayo over each deviled egg to add smoky, spicy notes that complement the other flavors.
8. Garnish and Serve: Finish with a sprinkle of paprika for color and subtle spice, then serve chilled or at room temperature.

Notes

• For easier peeling, use eggs that are at least a week old.
• The jalapeño is optional; omit for a milder flavor or substitute with milder chili if preferred.
• Chipotle mayo can be made by mixing plain mayonnaise with finely chopped chipotle peppers in adobo sauce.
• These deviled eggs can be prepared a few hours ahead and refrigerated until serving.
• Adjust chili powder and jalapeño levels to suit your desired spice intensity.

Keywords: deviled eggs, elote, Mexican appetizer, cotija cheese, chipotle mayo, party snacks, spicy deviled eggs