Description
Elote Deviled Eggs offer a delightful twist on classic deviled eggs, combining creamy yolks with the vibrant flavors of Mexican street corn.
Ingredients
Scale
- 6 large eggs
- 1/2 cup full-fat mayonnaise
- 1 cup fresh sweet corn (grilled or sautéed)
- 2 tbsp freshly squeezed lime juice
- 2 tbsp finely chopped fresh cilantro
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Cover and remove from heat; let sit for 12 minutes before transferring to an ice bath.
- Prepare the corn: Grill or sauté fresh corn until slightly charred.
- Make the filling: Peel and halve cooled eggs lengthwise. Scoop out yolks into a bowl and mash with mayonnaise, lime juice, cilantro, smoked paprika, salt, and pepper until creamy.
- Fold in corn: Gently mix in grilled corn without overmixing.
- Fill egg whites: Spoon or pipe the mixture back into halved egg whites.
- Garnish: Top with extra smoked paprika or crumbled queso fresco; chill for at least 30 minutes before serving.
Notes
- Perfect for summer barbecues or potlucks.
- These colorful treats are sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Grilling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg