Elote Deviled Eggs: 12 Fiesta Delights Recipe
Elote Deviled Eggs combine the creamy richness of classic deviled eggs with the vibrant, smoky flavors of Mexican street corn. These 12 fiesta-ready bites are filled with a zesty mixture of mayonnaise, sour cream, fresh cilantro, lime juice, and chili spices, then topped with salty cotija cheese, diced red onion, optional jalapeño, and a drizzle of smoky chipotle mayo. Perfect for parties or snacking, these deviled eggs offer a delicious twist with a burst of Mexican-inspired flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 to 12 minutes until fully cooked. Drain the hot water and rinse the eggs with cold water to stop the cooking process.
- Prepare the eggs: Peel the cooled eggs carefully and slice each egg in half lengthwise. Scoop out the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Make 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 everything thoroughly until you have a creamy, well-combined filling.
- Season the filling: Taste the yolk mixture and season with salt and black pepper to your preference. Mix again to distribute the seasoning evenly.
- Fill the eggs: Spoon or pipe the yolk filling back into the hollowed egg white halves, ensuring each one is generously filled.
- Add toppings: In a small bowl, combine the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this savory mixture evenly over each stuffed deviled egg.
- Drizzle chipotle mayo: Lightly drizzle a small amount of chipotle mayo over each deviled egg for a smoky and spicy finish.
- Garnish and serve: Finish with a sprinkle of paprika on top for color and extra flavor. Serve immediately or refrigerate until ready to enjoy.
Notes
- For easier peeling, use eggs that are a few days old.
- You can adjust the amount of chili powder and jalapeño to control the spice level.
- Chipotle mayo can be made by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.
- These deviled eggs can be prepared a few hours ahead and refrigerated; add chipotle mayo and garnish just before serving for best texture.
- For a dairy-free version, substitute cotija cheese with a vegan cheese alternative and use vegan mayonnaise and sour cream.
Keywords: deviled eggs, elote, Mexican appetizer, party snacks, chipotle mayo, cotija cheese, fiesta foods, easy appetizers
