Description
Deviled eggs with a spicy elote twist, featuring corn, chili powder, and lime.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup corn kernels (fresh, frozen, or canned, drained)
- 2 tablespoons crumbled cotija cheese
- 1 tablespoon finely chopped jalapeño (optional)
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes. Drain and rinse eggs with cold water. Peel eggs and slice in half lengthwise.
- Scoop the yolks into a medium bowl. Mash the yolks with a fork until smooth.
- Add mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
- Stir in the corn kernels and jalapeño, if using.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with cotija cheese and a sprinkle of chili powder.
Notes
- For extra spice, add a pinch of cayenne pepper to the yolk mixture.
- If you don’t have cotija cheese, feta cheese can be substituted.
- The deviled eggs can be made a few hours ahead and refrigerated. Cover them loosely with plastic wrap.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 halves
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: spicy elote deviled eggs, elote eggs, corn deviled eggs, Mexican deviled eggs, appetizer, party food