Elote Deviled Eggs Recipe

Introduction

Elote Deviled Eggs bring the smoky, tangy flavors of Mexican street corn to a classic appetizer. Creamy, zesty, and topped with spicy chipotle mayo and cotija cheese, these deviled eggs are perfect for parties or a flavorful snack.

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

1. Step 1: Place the 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 them in half lengthwise.
2. Step 2: Scoop out the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
3. 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.
4. Step 4: Season the yolk mixture with salt and black pepper to taste.
5. Step 5: Spoon or pipe the yolk mixture into the egg white halves.
6. Step 6: In a small bowl, combine cotija cheese, red onion, and jalapeño if using. Sprinkle this mixture evenly over the deviled eggs.
7. Step 7: Drizzle a small amount of chipotle mayo over each egg.
8. Step 8: Garnish with a sprinkle of paprika before serving.

Tips & Variations

• For a milder flavor, omit the jalapeño or use a small amount of diced bell pepper instead.
• To pipe the yolk filling neatly, transfer the mixture to a piping bag or zip-top bag with a corner cut off.
• Try adding a pinch of smoked paprika to the yolk mixture for extra smoky flavor.
• Use Greek yogurt instead of sour cream for a tangier, lighter filling.
• For a dairy-free option, substitute the cotija cheese with toasted pumpkin seeds.

Storage

Store the deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, add the chipotle mayo drizzle and cotija topping just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the yolk mixture and fill the eggs a day ahead. Keep them refrigerated and add the cheese, chipotle mayo, and paprika garnish just before serving to maintain freshness.

What can I use instead of cotija cheese?

If you don’t have cotija cheese, feta or queso fresco are good substitutes. For a non-dairy option, consider toasted nuts or seeds for a similar texture and added flavor.

Elote Deviled Eggs Recipe

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★★★★★

5 from 78 reviews

Elote Deviled Eggs are a delicious twist on traditional deviled eggs, inspired by the flavors of Mexican street corn. Creamy egg yolk filling is mixed with mayonnaise, sour cream, lime juice, and spices, then topped with crumbled cotija cheese, red onion, jalapeño, chipotle mayo, and a sprinkle of paprika for a flavorful and colorful appetizer perfect for parties or gatherings.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

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Eggs and Filling

• 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

Toppings

• 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

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes. Drain the hot water and rinse eggs with cold water to stop cooking.
2. Peel and Slice: Peel the cooled eggs carefully and slice each egg in half lengthwise. Set the egg whites on a serving platter, and place the yolks in a medium-sized bowl.
3. Prepare the Filling: Mash the yolks with a fork until smooth. Add the mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder. Mix thoroughly until fully combined and creamy.
4. Season the Filling: Add salt and black pepper to taste, mixing well to ensure balanced flavor.
5. Fill the Egg Whites: Spoon or pipe the prepared yolk mixture back into the hollowed halves of the egg whites, evenly distributing the filling.
6. Add Toppings: In a small bowl, combine the crumbled cotija cheese, diced red onion, and diced jalapeño if using. Sprinkle this mixture evenly over the filled eggs for texture and flavor.
7. Drizzle Chipotle Mayo: Drizzle a small amount of chipotle mayo over each egg to add a smoky, spicy finish.
8. Garnish and Serve: Lightly sprinkle paprika over the eggs for a vibrant color and subtle smoky taste. Serve immediately or keep chilled until ready to enjoy.

Notes

• For easier peeling, use eggs that are at least a few days old rather than very fresh eggs.
• Adjust the amount of jalapeño and chipotle mayo to control the heat level.
• Chilling the eggs before peeling helps prevent the whites from tearing.
• You can prepare the filling ahead of time and refrigerate it; assemble just before serving to keep eggs fresh.
• Cotija cheese can be substituted with feta if unavailable, but cotija offers the signature Mexican flavor.

Keywords: elote deviled eggs, Mexican appetizer, deviled eggs recipe, party appetizer, deviled eggs with cotija, chipotle mayo deviled eggs