Elote Deviled Eggs
A colorful and flavorful twist on traditional deviled eggs, inspired by the popular Mexican street food, elote. Perfect for parties or as a unique appetizer.
Ingredients
Main Ingredients
- 12 large large eggs
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder Adjust for spice preference.
- 1/4 teaspoon garlic powder
- to taste salt and black pepper
- 1/4 cup crumbled cotija cheese Can substitute with feta or queso fresco.
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño Optional for added spice.
- 2 tablespoons chipotle mayo Mixed with chipotle peppers in adobo.
- Paprika for garnish
Instructions
Preparation
- 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 eggs and slice in half lengthwise.
- Scoop out the yolks and place them in a medium bowl. Arrange egg whites on a serving platter.
Mixing Filling
- 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.
- Season with salt and pepper to taste.
Assembling
- Spoon or pipe the yolk mixture into the egg white halves.
- In a small bowl, combine cotija cheese, red onion, and jalapeño (if using). Sprinkle this mixture over the deviled eggs.
- Drizzle a small amount of chipotle mayo over each egg.
- Garnish with a sprinkle of paprika.
Notes
Serve chilled on a colorful platter. They make a great appetizer for parties, potlucks, and picnics. Store leftovers in an airtight container in the fridge for up to 3 days.