Description
Elote Deviled Eggs offer a vibrant twist on a classic, infusing the creamy texture of deviled eggs with the bold flavors of Mexican street corn. This recipe combines classic deviled egg ingredients with chili powder, cotija cheese, lime, and optional jalapeño for a unique and delicious appetizer.
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
- Paprika for garnish
Instructions
- 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.
- 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.
- 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.
- Garnish with a dash of paprika.
Notes
- For a spicier version, add more jalapeño or a dash of hot sauce.
- Chill the deviled eggs before serving for enhanced flavor.
- Top with extra cilantro for added freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg
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