Elote Deviled Eggs Recipe

Introduction

Elote Deviled Eggs combine the creamy texture of classic deviled eggs with the bold, smoky flavors of Mexican street corn. This festive appetizer will delight your taste buds with hints of lime, chili, and cotija cheese, perfect for parties or casual gatherings.

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

• For extra heat, add more finely diced jalapeño or a dash of cayenne pepper to the yolk mixture.
• Use a piping bag with a star tip to fill the eggs neatly and give them a decorative touch.
• Substitute cotija with feta cheese if cotija is unavailable.
• Prepare the egg yolk filling a day ahead to save time when entertaining.

Storage

Store the prepared deviled eggs covered in the refrigerator for up to 2 days. For best texture, add garnishes like chipotle mayo and cotija cheese just before serving. Reheat is not recommended since these are best enjoyed cold.

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 egg whites and yolk filling up to a day in advance, but add the garnishes like chipotle mayo and cotija cheese right before serving to keep the eggs fresh and flavorful.

What can I substitute for cotija cheese?

If cotija cheese is not available, crumbled feta cheese is a good alternative that provides a similar salty and tangy flavor.

Elote Deviled Eggs Recipe

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4.8 from 51 reviews

Elote Deviled Eggs combine the classic creamy texture of deviled eggs with the bold, smoky, and tangy flavors of Mexican street corn, known as elote. These festive appetizers feature a zesty blend of mayonnaise, sour cream, fresh cilantro, lime juice, chili, and garlic powders, topped with crumbly cotija cheese, diced red onion, optional jalapeño, and a drizzle of chipotle mayo finished with a paprika garnish. Perfect for parties and gatherings.

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

Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Deviled Egg Filling

• 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 with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and let them simmer for 10-12 minutes.
2. Cool and peel: Drain the hot water and rinse the eggs with cold water until they are cool enough to handle. Peel the eggs and slice each one in half lengthwise.
3. Prepare the yolk mixture: Scoop out the yolks into a medium-sized bowl. Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Mix thoroughly until creamy and well combined.
4. Season the filling: Add salt and black pepper to taste. Adjust seasonings as needed for balanced flavor.
5. Fill the egg whites: Spoon or pipe the yolk mixture evenly into the hollowed egg white halves, filling each generously.
6. Add toppings: In a small bowl, mix cotija cheese, diced red onion, and diced jalapeño (if using). Sprinkle this mixture over the filled deviled eggs for an extra burst of flavor and texture.
7. Drizzle chipotle mayo: Lightly drizzle chipotle mayonnaise over each deviled egg, adding smoky, spicy notes inspired by Mexican street corn.
8. Garnish: Finish by sprinkling a dusting of paprika over the top of all the eggs to enhance color and a slight smoky flavor.

Notes

• For best results, use fresh eggs that are about a week old; they peel more easily after boiling.
• Chipotle mayo can be made by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce according to taste.
• Adjust the amount of jalapeño to control the heat level or omit for a milder version.
• Make these deviled eggs a few hours ahead and keep refrigerated until serving to let flavors meld.
• Substitute cotija cheese with feta if cotija is unavailable, though the flavor will differ slightly.
• Serve chilled for crispy, fresh texture and best flavor.

Keywords: Elote Deviled Eggs, Mexican Deviled Eggs, Fiesta Appetizer, Cotija Cheese, Chipotle Mayo, Party Food, Deviled Eggs Recipe