Elote Deviled Eggs
A fun and spicy twist on traditional deviled eggs, inspired by the flavors of elote, balancing creamy, tangy, and smoky elements perfectly.
Ingredients
Egg Base
- 12 large large eggs For the egg base.
Yolk Mixture
- 1/2 cup mayonnaise Regular mayonnaise.
- 2 tablespoons sour cream Enhances the creaminess.
- 1 tablespoon chopped fresh cilantro Adds fresh flavor.
- 1 teaspoon lime juice Freshly squeezed is recommended.
- 1/2 teaspoon chili powder For a hint of spice.
- 1/4 teaspoon garlic powder Adds depth of flavor.
- to taste Salt and black pepper Adjust according to preference.
Toppings
- 1/4 cup crumbled cotija cheese A key ingredient for authentic flavor.
- 2 tablespoons finely diced red onion For added crunch.
- 1 tablespoon finely diced jalapeño Optional, based on desired heat level.
- 2 tablespoons chipotle mayo Adds smoky flavor.
- 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.
Mixing
- 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 the mixture with salt and pepper to taste.
Assembly
- Spoon or pipe the yolk mixture into the egg white halves.
- 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
Make the yolk filling a day ahead and refrigerate; assemble close to serving. Don’t over-mix the yolks for best texture.