Name: Elote Deviled Eggs with Chipotle Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 large eggs; 2 tbsp mayonnaise; 1 tbsp chipotle in adobo (finely chopped); 2 tbsp sour cream; 2 tbsp corn kernels (fresh or thawed frozen); 1 tsp lime juice; 1 tbsp cotija cheese (crumbled); 1 tsp smoked paprika; salt (to taste); black pepper (to taste); cilantro (chopped, for garnish)

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Deviled eggs are a classic party favorite, but the Elote Deviled Eggs with Chipotle Mayo take this traditional appetizer to a bold, flavor-packed level. Inspired by Mexican street corn, these creamy deviled eggs are smoky, tangy, and just a little spicy—perfect for fiestas, holiday parties, or game-day snacks.

The combination of chipotle mayo, corn, lime, cotija cheese, and fresh cilantro transforms ordinary deviled eggs into an unforgettable appetizer. They’re colorful, easy to make, and ready in about 25 minutes, making them ideal for busy hosts who want to impress without stress.

Ingredients

6 large eggs
2 tbsp mayonnaise
1 tbsp chipotle in adobo sauce, finely chopped
2 tbsp sour cream
2 tbsp corn kernels, fresh or thawed frozen
1 tsp lime juice
1 tbsp cotija cheese, crumbled
1 tsp smoked paprika
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish

Instructions

Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath for 5 minutes.
Peel and Halve: Peel cooled eggs and slice in half lengthwise. Remove yolks and place in a medium mixing bowl.
Make the Filling: Mash yolks with mayonnaise, chipotle, sour cream, lime juice, salt, and pepper until smooth. Fold in corn kernels for a subtle sweet crunch.
Fill the Eggs: Spoon or pipe the yolk mixture into the egg whites evenly.
Garnish: Sprinkle with cotija cheese, smoked paprika, and chopped cilantro. Optional: add a small lime wedge on the side for presentation.
Serve: Arrange on a platter and serve immediately, or cover and refrigerate for up to 2 hours before serving.

Tips for Perfect Elote Deviled Eggs

Peeling eggs: Use slightly older eggs for easier peeling.
Spice level: Adjust chipotle amount to taste. Add more for heat or less for mild flavor.
Corn prep: Lightly sauté corn in butter for extra flavor before folding into filling.
Piping: Use a piping bag with a star tip for a professional presentation.

Variations

Cheese lovers: Sprinkle extra cotija or use shredded Mexican blend.
Extra crunch: Add finely chopped roasted red peppers or jalapeños.
Smoky twist: Top with smoked paprika or a pinch of chili powder for added depth.
Mini bites: Use quail eggs for bite-sized party-friendly versions.

Serving Suggestions

Serve as a fiesta appetizer at holiday parties or Cinco de Mayo gatherings.
Pair with chips and guacamole or Mexican street corn for a cohesive spread.
Great for buffets, potlucks, or cocktail parties—everyone loves a bite-sized, flavorful treat.

Fun Facts & Cultural Context

Elote-inspired: “Elote” is Mexican street corn, traditionally grilled and topped with mayo, cheese, chili powder, and lime. These deviled eggs capture that essence in a bite-sized form.
Chipotle mayo: Adds smoky depth and a subtle heat that complements the creamy yolks perfectly.
Party favorite: Deviled eggs have been a party staple in the U.S. since the 19th century, but adding modern twists like elote ingredients makes them fresh, bold, and trendy.

Elote Deviled Eggs with Chipotle Mayo are simple, festive, and irresistibly flavorful, perfect for making your appetizer table stand out.