Description
Spicy Elote Deviled Eggs are a delicious twist on the classic deviled eggs, infused with the vibrant flavors of Mexican street corn.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup corn (cooked and cooled)
- 2 tablespoons cotija cheese (crumbled)
- 1 tablespoon fresh cilantro (chopped)
- Salt and pepper to taste
Instructions
- Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and letting them sit for 12 minutes.
- Cool the eggs in ice water, then peel and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Add mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper to the yolks and mix until smooth.
- Fold in the corn, cotija cheese, and cilantro.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with additional cotija cheese and cilantro if desired.
- Serve chilled and enjoy!
Notes
- For extra heat, add diced jalapeños to the filling.
- These can be made a day in advance; just keep them refrigerated.
- Adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg