Elote Deviled Eggs Recipe

Introduction

Elote Deviled Eggs put a flavorful twist on a classic appetizer by blending creamy deviled eggs with the bold taste of Mexican street corn. These bite-sized treats are perfect for parties, potlucks, or any time you want a tasty snack with a little kick.

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 the eggs and slice them in half lengthwise.
2. Step 2: Scoop out the yolks and place them in a medium bowl. Arrange the 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 the yolk mixture with salt and pepper to taste.
5. Step 5: Spoon or pipe the yolk mixture evenly 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 filled deviled eggs.
7. Step 7: Drizzle a small amount of chipotle mayo over each egg.
8. Step 8: Garnish with a sprinkle of paprika before serving.

Tips & Variations

• For a smoother filling, use a hand mixer or food processor to blend the yolk mixture until creamy.
• If you don’t have chipotle peppers in adobo sauce, substitute with smoked paprika and a dash of hot sauce for similar smoky heat.
• Cotija cheese can be replaced with grated Parmesan cheese if unavailable.

Storage

Store the prepared deviled eggs covered in the refrigerator for up to 2 days. To reheat, allow them to come to room temperature for a few minutes or enjoy chilled. Avoid freezing, as the texture may change.

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 elote deviled eggs a day in advance. Keep them covered in the refrigerator and add the chipotle mayo drizzle and paprika garnish just before serving for the freshest look and taste.

What can I use instead of cotija cheese?

If cotija cheese is not available, grated Parmesan works well as a substitute, offering a similar salty and tangy flavor.

Elote Deviled Eggs Recipe

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4.7 from 95 reviews

Elote Deviled Eggs are a flavorful twist on the classic appetizer, combining creamy deviled egg yolks with the vibrant tastes of Mexican street corn. This recipe features a zesty mixture of mayonnaise, sour cream, cilantro, lime juice, and spices, topped with cotija cheese, red onion, jalapeño, chipotle mayo, and a sprinkle of paprika for garnish.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled eggs (24 halves) 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main 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

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 to a boil, then reduce the heat and simmer for 10-12 minutes. Drain and rinse the eggs under cold water to cool. Peel the eggs and slice each one in half lengthwise.
2. Prepare the yolks: Scoop out the yolks from the halved eggs and place them in a medium bowl. Arrange the egg whites on a serving platter to prepare for filling.
3. Mix the filling: Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Mix thoroughly until the mixture is creamy and well combined. Season with salt and black pepper to taste.
4. Fill the eggs: Spoon or use a piping bag to fill each egg white half with the yolk mixture evenly.
5. Add toppings: In a small bowl, combine cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this mixture evenly over the filled deviled eggs.
6. Garnish: Drizzle a small amount of chipotle mayo over each deviled egg for a smoky kick. Finish with a light sprinkle of paprika for color and mild spice.

Notes

• For an extra smooth filling, use a hand mixer or food processor to blend the yolks and other ingredients.
• If chipotle peppers in adobo sauce are unavailable, substitute with smoked paprika and a dash of hot sauce for a similar smoky heat.
• Cotija cheese can be replaced with grated Parmesan cheese if you can’t find cotija.

Keywords: Elote Deviled Eggs, deviled eggs, Mexican appetizer, cotija cheese, chipotle mayo, party snacks, spicy deviled eggs