Elote Deviled Eggs: 12 Fiesta Delights Recipe
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.
- 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
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
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
- 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.
- 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.
- 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.
- Season the filling: Add salt and black pepper to taste, adjusting for your preferred seasoning level.
- Fill the egg whites: Spoon or pipe the yolk mixture carefully into the hollowed egg white halves, evenly distributing the filling.
- 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.
- Drizzle chipotle mayo: Lightly drizzle chipotle mayo over each deviled egg half for a smoky and spicy finish.
- 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
