Description
Elote Deviled Eggs are a delicious fusion of classic deviled eggs and Mexican street corn flavors, featuring a creamy, zesty filling topped with cotija cheese, red onion, jalapeño, and chipotle mayo. Perfect for parties and festive occasions, these bite-sized delights bring a vibrant fiesta to your appetizer table.
Ingredients
Eggs and Filling
- 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
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 and Prepare Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until hard-boiled. Drain and rinse eggs under cold water to cool. Peel eggs carefully and slice each egg in half lengthwise.
- Separate Yolks and Whites: Scoop out the yolks from the egg halves and place them in a medium-sized mixing bowl. Arrange the empty egg white halves neatly on a serving platter.
- Make Filling: Mash the 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 evenly combined.
- Season Filling: Adjust the flavor by adding salt and black pepper to taste, mixing again to incorporate the seasoning well.
- Fill Egg Whites: Carefully spoon or pipe the yolk mixture into each egg white half, filling the cavities generously.
- Prepare Topping Mixture: In a small bowl, combine the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this flavorful topping over the filled deviled eggs.
- Add Chipotle Mayo: Drizzle a small amount of chipotle mayo over each egg to add smoky heat and creaminess.
- Garnish and Serve: Finish by sprinkling a pinch of paprika over the eggs for color and a subtle smoky touch. Serve immediately or refrigerate until ready to enjoy.
Notes
- For a milder version, omit the jalapeño or use less chipotle mayo.
- Cook eggs starting in cold water to avoid cracking and ensure even cooking.
- Chill eggs well before peeling to make peeling easier and cleaner.
- Chipotle mayo can be made by mixing mayonnaise with canned chipotle peppers in adobo sauce to taste.
- Keep deviled eggs refrigerated until serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican Fusion
