Name: Elote Deviled Eggs: 12 Fiesta Delights Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 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; 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

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Introduction

Elote Deviled Eggs are a fun twist on a classic appetizer, inspired by the flavors of Mexican street corn. Creamy, tangy, and slightly spicy, these bite-sized delights are perfect for parties or a festive snack.

A white plate holds eight halved boiled eggs arranged in a circle, each filled with a bright yellow, slightly chunky yolk mixture. The yolk filling is topped with small pieces of purple onion, a sprinkle of green herbs, and a dusting of reddish-brown spice. A light orange creamy sauce is drizzled over the filling, with some dripping slightly down the sides. The plate is held by a woman's hand, and the background is softly blurred showing a room. The overall scene is bright and clear with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain and rinse with cold water. Peel the eggs and slice each in half lengthwise.
Step 2: Scoop out the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
Step 3: Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until well combined and creamy.
Step 4: Season the mixture with salt and black pepper to taste.
Step 5: Spoon or pipe the yolk mixture into the egg white halves evenly.
Step 6: In a small bowl, combine cotija cheese, red onion, and jalapeño if using. Sprinkle this mixture over the filled deviled eggs.
Step 7: Drizzle a small amount of chipotle mayo over each egg for an extra smoky kick.
Step 8: Garnish with a light sprinkle of paprika and serve immediately.

Tips & Variations

For easier peeling, use eggs that are at least a week old.
Swap cotija cheese for feta if needed, for a similar salty crumbly texture.
Add a bit of smoked paprika to the yolk mixture for a deeper flavor.
Skip the jalapeño or chipotle mayo if you prefer a milder dish.

Storage

Store the assembled deviled eggs covered in the refrigerator for up to 2 days to maintain freshness. For best presentation, add chipotle mayo and garnish just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Four deviled eggs are placed on a white plate with a white marbled texture surface. Each egg is halved with a smooth white layer of egg white at the base. On top, there is a creamy yellow egg yolk mixture mixed with bright yellow corn kernels, small chopped purple onion pieces, and sprinkled with green cilantro leaves. The eggs are dusted with a fine layer of reddish-brown paprika and small crumbs of light beige cheese. Extra bits of onion, cilantro, and cheese are scattered artistically around the plate, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the yolk mixture a day ahead and keep it refrigerated. Fill the egg whites just before serving to keep them fresh.

What if I don’t have cotija cheese?

Feta cheese or queso fresco can be used as a substitute and will provide a similar tangy, crumbly texture.