Elote Deviled Eggs
Deviled eggs with a Mexican street corn twist, featuring cotija cheese, lime juice, and chili powder.
Ingredients
Main Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ 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
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to an ice bath to cool. Peel and slice in half lengthwise.
- Remove yolks and mash them in a bowl with mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and black pepper.
- Fold in cotija cheese, red onion, and jalapeño if using.
- Spoon or pipe the mixture back into the egg whites. Drizzle with chipotle mayo and sprinkle with paprika.
Notes
For extra heat, add more jalapeño or a pinch of cayenne pepper.