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Elote Deviled Eggs

Irresistibly Creamy Elote Deviled Eggs You’ll Love

These Elote Deviled Eggs are a must-try appetizer combining creamy yolks and zesty flavors reminiscent of Mexican street corn.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: Mexican
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Filling
  • 12 large Eggs Fresh eggs yield the best results.
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1/4 cup Sour Cream Plain yogurt works as a great alternative.
  • 1/4 cup Cilantro Can be swapped with parsley or dill.
  • 1 tablespoon Lime Juice Lemon juice serves as a lovely substitute.
  • 1 teaspoon Chili Powder Smoked paprika offers a different flavor profile.
  • 1 teaspoon Garlic Powder Fresh garlic provides an intense kick.
  • to taste Salt
  • to taste Black Pepper
For the Topping
  • 1/2 cup Cotija Cheese Consider grated Parmesan or feta for variation.
  • 1/4 cup Red Onion Shallots can be a milder alternative.
  • 1 medium Jalapeño Omit or reduce for a milder version.
  • 1/4 cup Chipotle Mayo Mix mayo with smoked paprika and hot sauce as substitute.
  • 1 teaspoon Paprika Use for garnish.

Equipment

  • Saucepan
  • Mixing bowl
  • fork
  • piping bag
  • airtight container

Method
 

Step-by-Step Instructions for Elote Deviled Eggs
  1. Begin by placing 12 large eggs in a saucepan and covering them with cold water, ensuring the eggs are submerged.
  2. Bring the water to a boil over medium-high heat, then once boiling, reduce the heat and simmer for 10-12 minutes.
  3. Afterward, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
  4. Once the eggs are cool, carefully peel them and slice each egg in half lengthwise.
  5. Gently remove the yolks and transfer them to a mixing bowl. Use a fork to mash the yolks until smooth.
  6. Mix in mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.
  7. Use a spoon or a piping bag to fill each egg white half with the creamy filling.
  8. Combine cotija cheese, finely chopped red onion, and jalapeño for topping.
  9. Generously sprinkle the topping mixture over each filled egg half and drizzle chipotle mayo on top.
  10. Garnish with a sprinkle of paprika for a burst of color and flavor.

Nutrition

Serving: 1pieceCalories: 165kcalCarbohydrates: 2gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 130mgPotassium: 63mgVitamin A: 270IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

These Elote Deviled Eggs are best served chilled. For optimal freshness, prepare the filling a day prior and keep egg whites separate until assembly.

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