Introduction

Elote Deviled Eggs bring a fun and flavorful twist to a classic appetizer. Inspired by Mexican street corn, these deviled eggs are creamy, tangy, and topped with savory cotija cheese and a hint of spice.

A white plate holds six deviled eggs, each cut in half showing white egg whites as the base. On top of the egg whites is a yellow, creamy filling mixed with small pieces of yellow corn. The eggs are sprinkled with finely chopped red onions, white crumbly cheese, and green herbs. A light brown sauce is drizzled over the eggs and the plate, and a reddish spice powder is dusted over the filling. The plate sits on a surface with a white marbled texture, and the background is blurred, showing a kitchen environment. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a milder version, omit the jalapeño or use a small amount to control the heat.
Try adding a dash of smoked paprika to enhance the smoky flavor.
Use a piping bag with a star tip for a decorative filling presentation.
Substitute cotija cheese with feta if cotija is unavailable.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, add the chipotle mayo drizzle and paprika garnish just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white plate holds seven deviled egg halves arranged in a circular pattern, each egg sliced in half with smooth, white outer layers. The filling is a bright yellow, slightly chunky mixture piled on top of each egg half. Small pieces of purple onion are sprinkled over the filling, along with a light dusting of red paprika and finely chopped green herbs. A creamy, light brown sauce drips gently down the sides of the egg filling. The plate is held by a woman's hand, and the background features a soft focus with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Elote Deviled Eggs ahead of time?

Yes, you can prepare them a day in advance. Store the eggs without the chipotle mayo drizzle and paprika garnish, then add these just before serving for best results.

What can I use instead of chipotle mayo?

If you don’t have chipotle mayo, you can mix regular mayonnaise with a small amount of chipotle powder or adobo sauce to mimic the flavor. Alternatively, a bit of smoky hot sauce works well too.

Elote Deviled Eggs Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Elote Deviled Eggs combine the creamy richness of classic deviled eggs with the vibrant, smoky flavors of Mexican street corn. These bite-sized appetizers feature a zesty filling made with mayonnaise, sour cream, fresh cilantro, lime juice, and spices, topped with crumbled cotija cheese, red onion, jalapeño, and a drizzle of chipotle mayo for extra heat and depth. Perfect for parties or as a flavorful snack.

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

Ingredients

Scale

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

Topping

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 the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer and cook the eggs for 10-12 minutes to ensure hard boiling. Drain the hot water and rinse the eggs under cold running water to cool them quickly. Peel the eggs once cool enough to handle and slice each egg in half lengthwise.
Separate yolks and prepare whites: Carefully scoop out the yolks from the egg halves and transfer them to a medium bowl. Arrange the empty egg white halves neatly on a serving platter ready for filling.
Make the filling: Mash the yolks with a fork until smooth and crumbly. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder to the mashed yolks. Mix all ingredients thoroughly until creamy and well combined.
Season the filling: Taste the yolk mixture and season with salt and freshly ground black pepper according to your preference.
Fill the egg whites: Using a spoon or piping bag, generously fill the hollowed egg whites with the creamy yolk mixture, ensuring an even distribution of filling in each half.
Prepare and apply toppings: In a small bowl, combine the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this mixture evenly over the filled deviled eggs to add texture and authentic elote flavor.
Drizzle chipotle mayo: Lightly drizzle each deviled egg with chipotle mayo for a smoky, spicy kick that complements the dish’s flavor profile.
Garnish and serve: Finish by sprinkling a pinch of paprika over the eggs for color and mild smoky taste. Serve immediately or chill until ready to serve.

Notes

For easy peeling, use eggs that are a few days old rather than very fresh eggs.
Adjust jalapeño quantity or omit it for a milder flavor.
Chipotle mayo can be prepared by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.
These deviled eggs can be made a few hours in advance and stored covered in the refrigerator.
To keep egg whites intact, handle carefully when slicing and filling.
Garnish with extra fresh cilantro or lime zest for enhanced freshness if desired.

Keywords: Elote, Deviled Eggs, Mexican Appetizer, Party Food, Snack, Cotija Cheese, Chipotle Mayo, Cinco de Mayo, Easy Appetizer