Homemade Elote Deviled Eggs
Bringing a bold Mexican street food twist to a classic appetizer, these Elote Deviled Eggs are the ultimate conversation starter for your next gathering. By combining the creamy, zesty flavors of Mexican street corn with perfectly boiled eggs, you get a snack that is both familiar and excitingly new.
Ingredients
- 6 Large eggs hard-boiled and peeled
- 3 tbsp Mayonnaise
- 1 tsp Lime juice
- ½ tsp Garlic powder
- ¼ cup Cotija cheese crumbled
- 2 tbsp Red onion finely diced
- 1 tbsp Fresh cilantro chopped
- ½ tsp Smoked paprika
- Chipotle Mayo Drizzle: 2 tbsp Mayo mixed with 1 tsp chipotle in adobo sauce
Instructions
- Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
- In a small bowl, mash the yolks with 3 tbsp mayonnaise, lime juice, and garlic powder until creamy and smooth.
- Spoon or pipe the yolk mixture back into the centers of the egg whites.
- Top each egg with a generous sprinkle of Cotija cheese and diced red onion.
- Dust the eggs with smoked paprika and garnish with fresh cilantro.
- Whisk together the chipotle mayo ingredients and drizzle over the top of the eggs just before serving.
- Serve chilled and enjoy!