Elote Deviled Eggs: Zesty Flavor Bites for Parties!
Elote Deviled Eggs are bold, zesty, and the ultimate crowd-pleaser appetizer, perfect for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 6 hard-boiled eggs, halved and yolks removed
- 1/2 cup roasted corn (fresh, canned, or frozen)
- 3 tbsp mayonnaise
- 1 tbsp sour cream
- 1/2 tsp lime juice
- 1/4 tsp chili powder (plus more for topping)
- 2 tbsp finely chopped red onion
- 2 tbsp crumbled cotija or feta cheese
- 1 tbsp chopped fresh cilantro
- Tajín or paprika, for dusting
- Hot sauce or Mexican crema (optional drizzle)
- Salt & pepper to taste
Instructions
- In a bowl, mash the egg yolks with mayo, sour cream, lime juice, chili powder, salt, and pepper until super smooth and creamy.
- Mix in the roasted corn and chopped onion for that classic Mexican street corn twist.
- Spoon or pipe the mixture back into the egg whites.
- Sprinkle with cotija cheese, more red onion, and cilantro. Dust with extra chili powder or Tajín.
- Finish with a zigzag of crema or hot sauce and serve.
Notes
- These eggs are perfect for summer potlucks and backyard BBQs.
- Adjust the spice level by varying the amount of chili powder or hot sauce.
Nutrition
- Serving Size: 1 egg half
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg