Elote Deviled Eggs
A delightful twist on classic deviled eggs, featuring zesty chipotle mayo and roasted corn for a deliciously unique appetizer.
Ingredients
Main Ingredients
- 6 large large eggs for hard boiling
- 1/4 cup mayonnaise
- 1 tablespoon sour cream for added creaminess
- 1 tablespoon chipotle in adobo sauce, minced for heat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- to taste Salt and pepper for seasoning
- 1/2 cup roasted corn can substitute with frozen corn
- Fresh cilantro for garnish optional, for serving
Instructions
Preparation
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil.
- Once boiling, remove from heat and cover for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
Mixing
- Add the mayonnaise, sour cream, chipotle, garlic powder, cumin, salt, and pepper to the yolks and mix until smooth.
- Fold in the roasted corn.
Assembly
- Spoon or pipe the filling back into the egg whites.
- Garnish with fresh cilantro before serving.
Notes
Refrigerate the filling if it looks too loose for 10 minutes. Add a drizzle of mayo if too firm. Use a serrated knife for clean edges when halving the eggs.