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Elote Deviled Eggs: 12 Fiesta Delights Recipe

Elote Deviled Eggs: 12 Fiesta Delights Recipe
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★★★★★

4.8 from 9 reviews

These Elote Deviled Eggs are a vibrant twist on classic deviled eggs, inspired by the flavors of Mexican street corn. Creamy, tangy, and subtly spicy, they combine smooth yolks with fresh cilantro, lime, chili powder, and a smoky chipotle mayo finish. Topped with crumbled cotija cheese, red onion, and optional jalapeño, these fiesta-style bites are perfect for parties and gatherings.

Ingredients

Scale

Eggs and Filling

  • 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

Topping

  • 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 the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes. Drain and rinse the eggs with cold water to cool them down. Peel the eggs and slice them lengthwise in half.
  2. Prepare the yolks: Carefully scoop out the yolks from the egg halves and place them into a medium bowl. Arrange the empty egg whites on a serving platter for later filling.
  3. Make the filling: Mash the yolks thoroughly with a fork until smooth. Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Mix everything until creamy and well combined.
  4. Season the filling: Add salt and freshly ground black pepper to the yolk mixture according to your taste preference. Mix again to distribute seasoning evenly.
  5. Fill the egg whites: Use a spoon or piping bag to fill each egg white half with the creamy yolk mixture, carefully spreading or piping it into the cavity.
  6. Prepare the topping: In a small bowl, combine the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this mixture generously over the filled eggs.
  7. Add chipotle mayo: Drizzle a small amount of chipotle mayo over each deviled egg to add a smoky, spicy kick.
  8. Garnish and serve: Finish by sprinkling a pinch of paprika over the eggs for color and subtle flavor. Serve immediately or chill until ready to serve.

Notes

  • To make chipotle mayo, blend mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.
  • Jalapeño is optional and can be omitted for less heat.
  • Eggs can be boiled a day ahead and stored peeled in the refrigerator for convenience.
  • For a dairy-free version, substitute sour cream with a vegan alternative and omit cotija cheese or use vegan cheese.
  • Adjust chili powder and chipotle mayo quantities to tailor the spice level to your preference.

Nutrition

Keywords: deviled eggs, elote, Mexican street corn, appetizer, fiesta, cotija cheese, chipotle mayo, cilantro, lime

Find it online: https://cheframiflavor.com/elote-deviled-eggs-12-fiesta-delights-recipe/