Elote Deviled Eggs
These elote deviled eggs combine the creamy texture of classic deviled eggs with vibrant Mexican street food flavors, making them a perfect festive appetizer.
Ingredients
Main Ingredients
- 12 large large eggs Use fresher eggs for easier peeling.
- 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 to taste Salt and black pepper
- 1/4 cup crumbled cotija cheese
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño (optional) Adjust spice level as desired.
- 2 tablespoons chipotle mayo Mayonnaise mixed with chipotle peppers in adobo sauce.
- Paprika for garnish Paprika for garnish
Instructions
Preparation
- 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.
Finishing Touch
- In a small bowl, combine cotija cheese, red onion, and jalapeño (if using). Sprinkle this mixture over the deviled eggs.
- Drizzle a small amount of chipotle mayo over each egg.
- Garnish with a sprinkle of paprika.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days. Apply garnishes right before serving for freshness.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 150mg