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Mexican Street Corn Deviled Eggs (Elote Eggs)

A single, perfectly prepared Mexican street corn deviled egg topped with chili powder, cotija cheese, and cilantro.
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Make unique deviled eggs with a Mexican street corn twist. These summer party appetizers combine creamy yolks with smoky, tangy elote flavors for a crowd-pleasing appetizer.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons mayonnaise (for topping)
  • 1 tablespoon lime juice (for topping)
  • 1/4 cup Mexican crema or thinned sour cream (for topping)
  • Chili powder or Tajín seasoning, for dusting

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
  2. Transfer eggs to an ice bath immediately and let cool completely. Peel the eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl.
  3. Mash the yolks thoroughly with a fork. Add 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon lime juice, chili powder, smoked paprika, salt, and pepper. Mix until completely smooth.
  4. Stir in half of the crumbled cotija cheese and half of the chopped cilantro into the yolk mixture.
  5. In a separate small bowl, mix the remaining 2 tablespoons mayonnaise, 1 tablespoon lime juice, and Mexican crema until smooth. This is your topping mixture.
  6. Spoon or pipe the yolk mixture back into the egg white halves.
  7. Top each filled egg half with a small dollop of the topping mixture.
  8. Sprinkle the remaining cotija cheese and cilantro over the filled eggs. Dust lightly with chili powder or Tajín seasoning before serving.

Notes

  • For perfectly peeled eggs, crack the shells all over and peel under running cold water.
  • If you do not have cotija cheese, use feta cheese as a substitute.
  • You can prepare the yolk filling one day ahead and store it covered in the refrigerator. Fill the eggs just before serving.

Nutrition

Find it online: https://purecookingjoy.com/mexican-street-corn-deviled-eggs/

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