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Elote Deviled Eggs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Season the filling: Taste the yolk mixture and season with salt and freshly ground black pepper according to your preference.
  5. 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.
  6. 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.
  7. Drizzle chipotle mayo: Lightly drizzle each deviled egg with chipotle mayo for a smoky, spicy kick that complements the dish’s flavor profile.
  8. 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

Find it online: https://savorandsimmer.com/elote-deviled-eggs-recipe/