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–+ servings

Elote Deviled Eggs: 12 Fiesta Delights

A delightful twist on classic deviled eggs, inspired by the flavors of Mexican street corn, featuring creamy filling with corn, spices, and a hint of lime.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Eggs
  • 6 large eggs hard-boiled
Filling
  • 1/2 cup sweet corn cooked and cooled
  • 1/4 cup mayonnaise for creaminess
  • 1 tablespoon sour cream for tanginess
  • 1 teaspoon lime juice freshly squeezed
  • 1/2 teaspoon chili powder for spice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Toppings
  • 2 tablespoons cotija cheese crumbled
  • 2 tablespoons cilantro chopped
  • 1 tablespoon lime wedges for garnish
  • 1 teaspoon hot sauce optional

Method
 

Prepare the Eggs
  1. Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
  2. Transfer the eggs to an ice bath to cool for 5 minutes. Peel and slice in half.
Make the Filling
  1. In a mixing bowl, scoop out the yolks and mash them with a fork.
  2. Add the sweet corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix until smooth.
Assemble the Deviled Eggs
  1. Spoon or pipe the filling back into the egg whites.
  2. Top with crumbled cotija cheese, chopped cilantro, and a drizzle of hot sauce if desired.
  3. Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 3gProtein: 6gFat: 10gSaturated Fat: 2gSugar: 1g

Notes

These deviled eggs can be made a few hours in advance. Keep refrigerated until ready to serve.

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