Description
A twist on classic deviled eggs with Mexican street corn flavors.
Ingredients
Scale
- 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
- Hard boil the eggs, cool, peel, and cut in half lengthwise.
- Remove yolks and place them in a bowl.
- Mash yolks with mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.
- Mix until smooth.
- Fill egg whites with yolk mixture.
- Sprinkle with cotija cheese, red onion, and jalapeño.
- Drizzle with chipotle mayo.
- Garnish with paprika.
Notes
- Use room temperature eggs for easier peeling.
- Adjust jalapeño amount based on spice preference.
- Serve chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 190mg
Keywords: elote deviled eggs, Mexican appetizer, spicy eggs