Description
Creamy Spicy Elote Deviled Eggs inspired by Mexican street corn, filled with sweet corn, lime juice, chili powder, and cotija cheese for a bold and flavorful appetizer.
Ingredients
6 large eggs
1/2 cup sweet corn (fresh, grilled, or drained canned corn)
3 tablespoons mayonnaise
1 teaspoon fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons crumbled cotija cheese
1 tablespoon finely chopped fresh cilantro
1 small jalapeño, finely minced (optional)
Salt and black pepper to taste
Instructions
1. Place eggs in a saucepan, cover with water, and bring to a gentle boil.
2. Remove from heat, cover, and let sit for 10–12 minutes.
3. Transfer eggs to an ice bath and cool completely before peeling.
4. Slice eggs in half lengthwise and remove yolks.
5. Mash yolks until smooth in a mixing bowl.
6. Mix yolks with mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper until creamy.
7. Fold in sweet corn and jalapeño if using.
8. Spoon or pipe filling into egg white halves.
9. Top with cotija cheese, extra chili powder, and chopped cilantro.
10. Chill for at least 20 minutes before serving.
Notes
For a lighter version, replace half the mayonnaise with plain Greek yogurt.
Feta cheese can be substituted for cotija if needed.
Adjust chili powder and jalapeño to control spice level.
Best served chilled and enjoyed within 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 185mg