Elote Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season the filling: Add salt and black pepper to taste, mixing well to incorporate.
- Fill the eggs: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites evenly.
- 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.
- Drizzle chipotle mayo: Lightly drizzle chipotle mayo over each deviled egg to add smoky heat.
- 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
Find it online: https://victoriablair.com/elote-deviled-eggs-recipe/
