Elote Deviled Eggs
These Elote Deviled Eggs blend the flavors of classic deviled eggs with the vibrant tastes of Mexican street corn, making for a delightful appetizer perfect for any gathering.
Ingredients
Eggs and Corn
- 12 large large eggs - hard-boiled and peeled
- 1 cup fresh corn kernels - grilled or roasted for smoky sweetness (about 2 ears)
Filling Ingredients
- 1/2 cup mayonnaise - use avocado oil mayo for a lighter version
- 2 tablespoons Greek yogurt - adds tang and a healthy option for creaminess
- 1/4 cup crumbled Cotija cheese - salty and crumbly; Parmesan works as a substitute
- 1 tablespoon lime juice - fresh is best for brightness
- 1 teaspoon chili powder - for that traditional elote warmth; smoked paprika can be swapped
- 1/2 teaspoon ground cumin - deepens the savory notes
- 2 tablespoons chopped cilantro - optional, but it lifts the whole dish
- to taste Salt and black pepper
Garnish Ingredients
- extra amount Cotija cheese and a lime wedge for garnish
Instructions
Preparation
- Hard-boil the eggs by placing them in a pot, covering with cold water, bringing to a boil, then simmering for 9 minutes. Transfer to an ice bath to stop cooking and peel when cool.
- While the eggs cook, grill or roast corn until lightly charred (about 8–10 minutes), then scrape the kernels off the cob.
- Slice each egg in half lengthwise and gently remove the yolks into a medium bowl. Arrange the whites on a serving platter.
Filling and Serving
- Mash the yolks with mayonnaise, Greek yogurt, lime juice, chili powder, cumin, salt, and pepper until smooth. Fold in roasted corn and half the Cotija cheese. Taste and adjust seasoning.
- Transfer the filling to a piping bag or small spoon and fill each egg white half generously.
- Sprinkle with remaining Cotija, chopped cilantro, and a tiny dusting of chili powder. Serve immediately or chill briefly.
Notes
These Elote Deviled Eggs can be prepared ahead of time. The filling can be prepared up to 24 hours in advance and stored in an airtight container. The egg whites should be filled within a few hours of serving for best texture. Leftover filled eggs can be stored in an airtight container for up to 2 days.