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Elote Deviled Eggs with Chipotle Mayo

Mexican-inspired deviled eggs with chipotle mayo, corn, cotija cheese, and cilantro for a bold, festive appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: Fiesta, Mexican
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs
Filling
  • 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

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk or fork
  • Piping bag (optional)

Method
 

  1. Place eggs in saucepan, cover with water, bring to boil, then simmer 10 minutes. Transfer to ice bath 5 minutes.
  2. Peel cooled eggs, slice in half lengthwise, remove yolks.
  3. Mash yolks with mayonnaise, chipotle, sour cream, lime juice, salt, and pepper. Fold in corn kernels.
  4. Spoon or pipe yolk mixture into egg whites.
  5. Sprinkle with cotija cheese, smoked paprika, and cilantro.
  6. Serve immediately or refrigerate up to 2 hours before serving.

Notes

For extra flavor, lightly sauté corn in butter before folding into yolk mixture.