Elote Deviled Eggs Recipe

Introduction

Elote Deviled Eggs combine the creamy richness of classic deviled eggs with the bold, smoky flavors of Mexican street corn. These bite-sized appetizers are perfect for parties or a flavorful snack that’s easy to prepare and sure to impress.

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 a smoother filling, pass the yolk mixture through a fine sieve before filling the egg whites.
• Adjust the chili powder and jalapeño amount to suit your heat preference.
• Use Greek yogurt instead of sour cream for a tangier, lighter option.
• Swap cotija cheese with feta if you can’t find cotija; it offers a similar salty flavor.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. It’s best to add the cotija cheese and chipotle mayo drizzle just before serving to keep the eggs fresh and prevent sogginess. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the yolk filling and hard boil the eggs a day in advance. Assemble the eggs shortly before serving to keep toppings fresh.

What if I don’t have chipotle mayo?

You can make your own by mixing regular mayonnaise with finely chopped chipotle peppers in adobo sauce, or simply omit it for a milder flavor.

Elote Deviled Eggs Recipe

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★★★★★

4.4 from 103 reviews

Elote Deviled Eggs are a flavorful twist on classic deviled eggs, inspired by the popular Mexican street corn dish. Creamy yolk filling is mixed with mayonnaise, sour cream, lime, chili powder, and fresh cilantro, then topped with crumbled cotija cheese, diced red onion, optional jalapeño, chipotle mayo drizzle, and a sprinkle of paprika for a smoky, tangy finish. Perfect as an appetizer or party snack.

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

Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Yolk Mixture

• 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 eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes. Drain and immediately rinse under cold water to stop cooking. Peel the eggs and slice each in half lengthwise.
2. Prepare the egg whites and yolks: Scoop out the yolks from the halved eggs into a medium bowl. Arrange the egg whites on a serving platter for filling.
3. Make the yolk filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Stir until well combined and creamy.
4. Season the filling: Add salt and black pepper to taste, mixing well to incorporate.
5. Fill the eggs: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites evenly.
6. Add toppings: In a small bowl, mix the cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this mixture generously over the filled deviled eggs.
7. Drizzle chipotle mayo: Lightly drizzle chipotle mayo over each deviled egg to add smoky heat.
8. Garnish and serve: Finish by sprinkling a pinch of paprika on top for color and subtle earthiness. Serve immediately or chill until ready to serve.

Notes

• For easier peeling, use eggs that are a few days old rather than fresh eggs.
• Chipotle mayo can be homemade by mixing mayonnaise with chopped chipotle peppers in adobo sauce to taste.
• Adjust the amount of jalapeño or chili powder to control the heat level to your preference.
• These deviled eggs are best served the same day but can be stored in an airtight container in the refrigerator for up to 1 day.
• For a dairy-free version, substitute mayonnaise for sour cream and use a dairy-free cheese alternative.

Keywords: deviled eggs, elote, Mexican appetizer, cotija cheese, chipotle mayo, party snack, gluten free, easy appetizer