Elote Deviled Eggs: 12 Fiesta Delights Recipe

Introduction

Elote Deviled Eggs bring the vibrant flavors of Mexican street corn to a classic appetizer. These 12 fiesta delights combine creamy, tangy, and slightly spicy elements for a crowd-pleasing bite. Perfect for parties or a flavorful snack.

Ingredients

• 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 (mayonnaise mixed with chipotle peppers in adobo sauce)
• Paprika for garnish

Instructions

1. Step 1: 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.
2. Step 2: Scoop out the yolks and place them in a medium bowl. Arrange egg whites on a serving platter.
3. Step 3: 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.
4. Step 4: Season with salt and pepper to taste.
5. Step 5: Spoon or pipe the yolk mixture into the egg white halves.
6. Step 6: In a small bowl, combine cotija cheese, red onion, and jalapeño (if using). Sprinkle this mixture over the deviled eggs.
7. Step 7: Drizzle a small amount of chipotle mayo over each egg.
8. Step 8: Garnish with a sprinkle of paprika.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the yolk mixture.
• Substitute cotija cheese with feta if cotija is unavailable.
• Adjust jalapeño amount or omit it entirely for milder deviled eggs.
• Pipe the yolk filling using a pastry bag for a neater presentation.

Storage

Store the prepared deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, add the chipotle mayo and garnishes just before serving. Reheat is not recommended as these are best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Elote Deviled Eggs ahead of time?

Yes, you can prepare the eggs and yolk mixture a day in advance. Keep them refrigerated and add toppings and chipotle mayo just before serving to maintain freshness.

What can I use if I don’t have cotija cheese?

Feta cheese is a great substitute for cotija, offering a similar crumbly texture and tangy flavor that complements the other ingredients well.

Elote Deviled Eggs: 12 Fiesta Delights Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

These Elote Deviled Eggs combine the creamy, tangy goodness of classic deviled eggs with the bold, flavorful punch of Mexican street corn (elote). Topped with crumbled cotija cheese, fresh cilantro, and a smoky chipotle mayo drizzle, these bite-sized appetizers are perfect for any fiesta or gathering.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled eggs (24 halves) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Boil the eggs: Place the 12 large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer and cook the eggs for 10-12 minutes to ensure they are hard-boiled. Once done, drain the hot water and rinse the eggs with cold water to cool them down.
2. Peel and halve the eggs: Once cooled, peel the eggs carefully and slice each one in half lengthwise. Arrange the egg white halves on a serving platter, ready to be filled.
3. Prepare the filling: Scoop out the yolks from the halved eggs and place them in a medium bowl. Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, chopped fresh cilantro, lime juice, chili powder, and garlic powder. Mix everything until well combined and creamy. Season with salt and black pepper to taste for the perfect balance.
4. Fill the egg whites: Spoon or pipe the creamy yolk mixture evenly into each egg white half, carefully filling the center.
5. Add toppings: In a small bowl, mix the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this flavorful mixture generously over the filled deviled eggs for added texture and zest.
6. Drizzle chipotle mayo: Drizzle a small amount of chipotle mayo over each deviled egg to add a smoky, spicy note that complements the other flavors beautifully.
7. Garnish and serve: Finish by sprinkling paprika lightly over the eggs for a pop of color and a subtle smoky flavor. Serve immediately or chill until ready to serve.

Notes

• For easier peeling, use slightly older eggs instead of very fresh ones.
• The jalapeño is optional and can be omitted or substituted with a milder pepper if desired.
• Chipotle mayo can be made by mixing mayonnaise with canned chipotle peppers in adobo sauce to taste.
• Make these deviled eggs a day ahead for enhanced flavor, but add the chipotle mayo drizzle just before serving.
• Adjust chili powder and lime juice quantities according to your preferred spice and tang level.

Keywords: Elote deviled eggs, Mexican deviled eggs, fiesta appetizers, cotija cheese, chipotle mayo, party snacks, deviled eggs recipe