Elote Deviled Eggs
Elote Deviled Eggs offer a delightful twist on classic deviled eggs, combining creamy yolks with the vibrant flavors of Mexican street corn. Each bite bursts with sweet corn, smoky paprika, and a zesty lime kick, making them an irresistible appetizer for any gathering. Perfect for summer barbecues or potlucks, these colorful treats are sure to impress your guests and keep them coming back for more!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 12 servings (12 egg halves) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
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.
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 0g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Customize these deviled eggs with toppings like crumbled bacon or jalapeños for added flavor. Store leftovers in an airtight container in the fridge for up to three days.