Elote Deviled Eggs: 12 Fiesta Delights Recipe

Introduction

Elote Deviled Eggs take the classic deviled egg to a festive new level inspired by Mexican street corn flavors. Creamy, tangy yolks combined with a spicy, cheesy topping make these bite-sized treats perfect for parties and gatherings.

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

Tips & Variations

• For extra creaminess, add a little avocado to the yolk mixture.
• Use smoked paprika instead of regular paprika for a deeper flavor.
• Omit jalapeño to reduce heat or substitute with milder peppers if preferred.
• Make chipotle mayo by mixing mayonnaise with adobo sauce from canned chipotle peppers to taste.

Storage

Store the deviled eggs covered in the refrigerator for up to 2 days. For best results, add the chipotle mayo drizzle and paprika garnish just before serving to keep flavors fresh. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these deviled eggs ahead of time?

Yes, you can prepare the egg halves and yolk mixture a day ahead and assemble just before serving. Keep them covered and refrigerated.

What can I substitute for cotija cheese?

If cotija is unavailable, feta or queso fresco make good alternatives with a similar crumbly texture and salty tang.

Elote Deviled Eggs: 12 Fiesta Delights Recipe

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★★★★★

5 from 131 reviews

Elote Deviled Eggs combine the creamy richness of classic deviled eggs with the bold, smoky flavors inspired by Mexican street corn. These bite-sized fiesta delights feature a zesty filling of mayonnaise, sour cream, lime, and spices, topped with crumbled cotija cheese, red onion, jalapeño, and a drizzle of chipotle mayo for a perfect balance of creamy, tangy, and spicy in every bite.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Yolk Mixture

• 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 12 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 10-12 minutes. Drain the hot water and rinse the eggs with cold water to cool them down and make peeling easier.
2. Peel and halve the eggs: Once cooled, carefully peel the eggs and slice each one lengthwise in half. Arrange the egg whites flat side down on a serving platter, ready for filling.
3. Prepare the yolk mixture: Scoop out the egg yolks into a medium mixing bowl. Mash them smoothly with a fork and add in the mayonnaise, sour cream, chopped fresh cilantro, lime juice, chili powder, and garlic powder. Mix thoroughly until the filling is creamy and well combined.
4. Season the filling: Taste the yolk mixture and season with salt and black pepper to your liking to balance all the flavors perfectly.
5. Fill the egg whites: Spoon or pipe the yolk mixture generously into each egg white half, ensuring they are neatly filled for a polished presentation.
6. Add toppings: In a small bowl, combine the crumbled cotija cheese, finely diced red onion, and diced jalapeño if using. Sprinkle this mixture evenly over the filled deviled eggs for a burst of flavor and texture.
7. Drizzle chipotle mayo: Using a spoon or a squeeze bottle, drizzle a small amount of chipotle mayo over each egg to add smoky heat and creaminess.
8. Garnish and serve: Finish by sprinkling a light dusting of paprika over the eggs for color and aroma. Serve immediately or chill until ready to enjoy.

Notes

• For easier peeling, you can place boiled eggs in an ice bath immediately after cooking.
• The chipotle mayo can be made by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.
• Jalapeño is optional; omit for a milder version or substitute with a milder pepper.
• These deviled eggs can be made a few hours ahead and refrigerated, but add the chipotle mayo drizzle just before serving.
• To keep the eggs moist, cover the platter with plastic wrap and store in the fridge if preparing in advance.

Keywords: deviled eggs, elote, Mexican appetizer, party appetizer, cotija cheese, chipotle mayo, spicy deviled eggs