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Mexican Elote Deviled Eggs

A zesty twist on classic deviled eggs, combining creamy yolk with the flavors of Mexican street corn.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs Prepare by boiling and cooling
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream Can substitute with Greek yogurt
  • 1/4 cup cotija cheese, crumbled Additional for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lime juice Fresh lime juice preferred
  • to taste Salt
  • to taste Pepper
  • to taste Chopped cilantro for garnish

Method
 

Preparation
  1. Cut the hard-boiled eggs in half and remove the yolks.
  2. In a bowl, mash the yolks with mayonnaise, sour cream, cotija cheese, chili powder, garlic powder, lime juice, salt, and pepper until smooth.
  3. Spoon or pipe the mixture back into the egg whites.
  4. Garnish with chopped cilantro and additional cotija cheese.
  5. Serve chilled.

Notes

Store in the fridge for 3-5 days, covered. Garnish just before serving. Variations include a vegan version or adding jalapeños for extra heat.