Elote Deviled Eggs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Season the Filling: Add salt and black pepper to taste, ensuring the flavor is balanced and lively.
- Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the empty egg white halves, filling each cavity nicely.
- 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.
- Drizzle Chipotle Mayo: Lightly drizzle chipotle mayo over each deviled egg to add smoky, spicy notes that complement the other flavors.
- 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
Find it online: https://cookcrisis.com/elote-deviled-eggs-recipe/
