Description
These Mexican Street Corn Deviled Eggs are a flavorful twist on the classic deviled egg, inspired by the flavors of elote. Featuring creamy yolk filling mixed with mayonnaise, Dijon mustard, cotija cheese, smoky chipotle and chili powders, and sweet sautéed corn, they make a perfect appetizer or party snack with a vibrant, spicy kick.
Ingredients
Scale
Eggs
- 12 large Pete and Gerry’s Organic Eggs
Corn Mixture
- 1 teaspoon olive oil or butter
- 2/3 cup corn, frozen or canned (drained and rinsed)
Yolk Filling
- 7 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chili powder, plus more for garnish
- 1/8 teaspoon kosher salt
Garnish
- 1/4 cup chopped cilantro for garnish
Instructions
- Boil the Eggs: Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook the eggs for 12-14 minutes to ensure they are hard-boiled.
- Prepare Ice Bath: About 1 minute before the eggs finish cooking, fill a large bowl with ice and water to create an ice bath for cooling the eggs.
- Cool the Eggs: When the eggs are done cooking, use a slotted spoon to transfer them immediately to the ice bath. Let them sit for about 10 minutes until cool enough to handle, which stops the cooking process and makes peeling easier.
- Sauté the Corn: While the eggs cool, heat olive oil in a small skillet over medium-high heat. Add the corn and sauté for 3-4 minutes, stirring occasionally until heated through and lightly golden.
- Reserve Garnish Corn: Transfer 3 tablespoons of the sautéed corn to a small bowl, setting it aside to use later as a garnish.
- Peel Eggs: Once cooled, peel the shells from the eggs gently and discard the shells.
- Prepare Yolks and Whites: Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl and arrange the egg whites on a serving plate.
- Make Filling: Add mayonnaise, Dijon mustard, cotija cheese, paprika, chipotle powder, chili powder, and kosher salt to the yolks. Mash and stir together with a fork until creamy and smooth; for extra creaminess, use an electric hand mixer.
- Combine Corn with Filling: Stir the remaining sautéed corn into the yolk mixture until evenly combined.
- Fill Egg Whites: Transfer the yolk filling to a piping bag with a wide, open tip and pipe the mixture into each egg white half’s cavity. Alternatively, spoon the filling carefully into the egg whites.
- Garnish: Top the deviled eggs with the reserved sautéed corn, more crumbled cotija cheese, a dash of chili powder, and fresh chopped cilantro for a vibrant finish.
Notes
- Use fresh eggs for easier peeling, or older eggs if preferred to peel more easily.
- Adjust chipotle and chili powders to taste depending on your spice preference.
- Can be made a few hours ahead and refrigerated; garnish just before serving for freshness.
- For a vegan version, substitute eggs with avocado halves and/or vegan mayo and cheese alternatives.
- Serve chilled for best flavor and texture.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 115
- Sugar: 1.5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 165mg
