Irresistible Elote Deviled Eggs A FlavorPacked Recipe
Author:antaki
Total Time:35 minutes
Yield:12 servings 1x
Description
Discover a flavorpacked recipe for elote deviled eggs blending classic taste with a twist Perfect for any gathering or special occasion 153 chars
Ingredients
Scale
6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1 ear of sweet corn, grilled and kernels removed
1/4 cup crumbled Cotija cheese
1 tablespoon fresh cilantro, chopped
1–2 tablespoons lime juice
Salt and pepper, to taste
Smoked paprika and extra cilantro for garnish
Instructions
Boil the Eggs: Place your eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
Ice Bath: After 12 minutes, transfer the eggs to a bowl of ice water for about 5 minutes.
Prep the Corn: While your eggs are cooling, grill your corn on medium-high heat for about 8–10 minutes. Cut the kernels off the cob.
Peel and Halve: Gently tap the cooled eggs on the counter to crack the shells and peel them under running cold water. Slice them in half lengthwise.
Make the Filling: Scoop the yolks into a mixing bowl. Add in the mayo, sour cream, Dijon mustard, garlic powder, grilled corn, Cotija cheese, cilantro, lime juice, salt, and pepper. Mix until creamy.
Fill the Eggs: Use a spoon or piping bag to fill the egg whites with the mixture.
Garnish: Sprinkle with smoked paprika and extra cilantro leaves.
Notes
A delightful twist on classic deviled eggs inspired by the rich flavors of Mexican street corn, perfect for gatherings and potlucks.
Prep Time:15 minutes
Cook Time:20 minutes
Category:Appetizer
Cuisine:Mexican
Nutrition
Serving Size:12 servings
Calories:140
Sugar:1g
Fat:10g
Carbohydrates:6g
Fiber:0g
Protein:6g
Keywords: Elote Deviled Eggs, deviled eggs, Mexican flavors, party appetizers
