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Plate of Mexican Elote Deviled Eggs garnished with spices and herbs

Mexican Elote Deviled Eggs

A creamy, zesty twist on classic deviled eggs, infused with the flavors of Mexican street corn. Perfect for parties and gatherings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs Use the steaming method for best results.
  • 2 tablespoons mayonnaise Add more for creaminess if desired.
  • 1 tablespoon sour cream Add more for extra creaminess if desired.
  • 1/4 cup cotija cheese, crumbled Can substitute with feta or goat cheese.
  • 1 teaspoon chili powder Adjust based on heat preference.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lime juice Don't skimp on the lime juice for flavor!
  • to taste Salt and pepper Adjust according to preference.
  • to garnish Chopped cilantro For garnishing.
  • to garnish Additional cotija cheese For garnishing.

Method
 

Preparation
  1. Cut the hard-boiled eggs in half and remove the yolks.
  2. In a bowl, mash the yolks with mayonnaise, sour cream, cotija cheese, chili powder, garlic powder, lime juice, and a sprinkle of salt and pepper until smooth.
  3. Spoon or pipe the mixture back into the egg whites.
  4. Garnish with chopped cilantro and additional cotija cheese.
  5. Serve chilled.

Notes

Best served on a colorful platter. Can be prepared a day in advance; just fill the eggs right before serving to maintain freshness. Keep leftovers in an airtight container for up to 3 days. Freezing is not recommended.