Elote Deviled Eggs: 12 Fiesta Delights Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season the filling: Taste the yolk mixture and season with salt and black pepper to your liking to balance all the flavors perfectly.
- 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.
- 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.
- 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.
- 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
