Description
Experience a flavor revelation with Elote Deviled Eggs. These combine the creamy tradition of deviled eggs with bold, smoky, and spicy notes of Mexican street food.
Ingredients
Scale
- 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
- Prepare Eggs: Place 12 eggs in a saucepan, cover with water. Bring to a boil, turn off heat, cover, and let sit 12 minutes. Transfer eggs to an ice bath for 10-15 minutes. Peel, slice in half, scoop yolks into a bowl, and arrange whites on a platter.
- Make Filling: Mash yolks until smooth. Add 1/2 cup mayonnaise, 2 tbsp sour cream, 1 tbsp chopped fresh cilantro, 1 tsp lime juice, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/4 cup crumbled cotija cheese, 2 tbsp finely diced red onion, 1 tbsp finely diced jalapeño (optional), and 2 tbsp chipotle mayo. Season with salt and black pepper. Mix until well combined and creamy. Taste and adjust seasonings.
- Assemble & Garnish: Pipe or spoon filling into egg white halves. Garnish each with a sprinkle of paprika. Optionally add extra cotija cheese and fresh cilantro. Serve chilled.
Notes
- Adjust spice level by modifying chili powder and jalapeño.
- For a richer flavor, use homemade mayonnaise.
- These eggs are best served chilled.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg