Description
Elote Deviled Eggs with Zesty Chipotle Mayo combine the creamy richness of deviled eggs with the smoky, spicy flavors inspired by Mexican street corn. Featuring a chipotle-spiced mayo mixed with corn and fresh cilantro, and topped with crumbly cotija cheese and chili powder, these deviled eggs make a vibrant and delicious appetizer perfect for parties or casual gatherings.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Mix-ins and Garnishes
- 1/2 cup canned corn, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- 1 tablespoon chili powder for garnish
- Lime wedges for serving
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes to cook fully.
- Cool the Eggs: Transfer the eggs to a bowl filled with ice water and let them cool for at least 5 minutes to stop cooking and facilitate easier peeling.
- Peel the Eggs: Peel the cooled eggs under running water to help remove the shells cleanly. Pat the eggs dry with paper towels to prepare for filling.
- Prepare the Egg Halves: Slice the peeled eggs lengthwise and gently scoop out the yolks into a mixing bowl. Arrange the egg whites on a serving platter, ready to be filled.
- Make the Filling: To the bowl with yolks, add mayonnaise, lime juice, chipotle powder, garlic powder, smoked paprika, salt, and pepper. Use a fork to mash and blend these ingredients until smooth and creamy.
- Add Corn and Cilantro: Fold in the drained corn and chopped cilantro into the yolk mixture, distributing them evenly for texture and freshness.
- Fill Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves, filling each generously and neatly.
- Garnish: Sprinkle the filled deviled eggs with crumbled cotija cheese and a pinch of chili powder for an extra kick and authentic flavor.
- Serve: Present the deviled eggs with lime wedges on the side so guests can add an extra squeeze of citrus if desired.
Notes
- Using ice water to cool the eggs helps ensure easy peeling and prevents overcooking.
- For a smoother filling, you can blend the yolk mixture briefly before adding the corn and cilantro.
- Adjust the chipotle powder to taste if you prefer more or less heat.
- These deviled eggs are best served fresh but can be refrigerated for up to 24 hours before serving.
- Cotija cheese can be substituted with feta if unavailable, though the flavor will vary.
