Elote Deviled Eggs: 12 Fiesta Delights Recipe

Introduction

Elote Deviled Eggs bring a vibrant twist to a classic appetizer, combining creamy yolks with the bold flavors of Mexican street corn. These festive bites are perfect for parties and gatherings, delivering a burst of flavor in every bite.

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

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

Tips & Variations

• Substitute cotija cheese with feta for a similar tangy flavor if cotija is unavailable.
• For milder heat, omit jalapeño or use a milder pepper.
• Use a piping bag for a cleaner, more decorative yolk filling presentation.
• Add a squeeze of extra lime juice for a brighter flavor boost.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, add the chipotle mayo and garnishes just before serving. Reheat is not recommended as deviled eggs are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Elote Deviled Eggs ahead of time?

Yes, you can prepare the filling and egg whites in advance and assemble the eggs a few hours before serving. Keep them refrigerated and add the chipotle mayo and garnish just before serving to maintain freshness.

What if I don’t have cotija cheese?

If cotija cheese isn’t available, you can use feta cheese as a flavorful substitute or omit it altogether and increase the amount of chili powder for extra spice.

Elote Deviled Eggs: 12 Fiesta Delights Recipe

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Elote Deviled Eggs combine the classic creamy deviled egg with the vibrant flavors of Mexican street corn, featuring a tangy, spicy, and cheesy filling topped with cotija cheese, jalapeños, and a smoky chipotle mayo drizzle for a festive appetizer perfect for parties or casual gatherings.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled eggs (24 halves) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Gluten Free

Ingredients

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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

1. Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and let them simmer for 10-12 minutes. Drain the hot water and rinse eggs with cold water to cool them. Peel the eggs and slice each in half lengthwise.
2. Prepare the eggs: Scoop out the yolks from the halved eggs and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving platter ready for filling.
3. Mix the yolk filling: Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Mix everything together until the mixture is well combined and creamy.
4. Season the filling: Add salt and black pepper to taste, adjusting for your preferred seasoning level.
5. Fill the egg whites: Spoon or pipe the yolk mixture carefully into the hollowed egg white halves, evenly distributing the filling.
6. Add toppings: In a separate small bowl, combine the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this flavorful mixture over the filled eggs.
7. Drizzle chipotle mayo: Lightly drizzle chipotle mayo over each deviled egg half for a smoky and spicy finish.
8. Garnish: Finish with a light sprinkle of paprika on top of each egg for color and a subtle smoky note.

Notes

• To make chipotle mayo, blend mayonnaise with chopped chipotle peppers in adobo sauce to taste.
• For a milder dish, omit the jalapeño or use less.
• These deviled eggs can be made a few hours ahead and chilled until serving.
• Use a piping bag with a star tip for a decorative filling presentation.
• Adjust the seasoning and lime juice for a balanced tangy and spicy flavor.

Keywords: Deviled Eggs, Elote, Mexican appetizers, Party snacks, Appetizers, Cotija Cheese, Chipotle Mayo, Spicy Deviled Eggs