Description
Elote Deviled Eggs are a flavorful twist on traditional deviled eggs, inspired by Mexican street corn.
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
- Paprika for garnish
Instructions
- Hard boil the eggs. Cool and peel them.
- Cut the eggs in half and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.
- Stir in cotija cheese, red onion, and jalapeño (if using).
- Fill the egg whites with the yolk mixture.
- Drizzle chipotle mayo on top.
- Sprinkle paprika for garnish.
Notes
- Adjust spice level by adding more or less jalapeño.
- Can be made a day ahead; garnish just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 eggs
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 220mg
Keywords: Elote Deviled Eggs, deviled eggs, Mexican appetizer