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Spicy Elote Deviled Eggs

A delicious twist on traditional deviled eggs, infused with the flavors of Mexican street corn, making them a crowd-pleasing appetizer or main dish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Egg Filling
  • 6 large large eggs Eggs should be hard-boiled.
  • 1/4 cup mayonnaise You can substitute with Greek yogurt for a lighter option.
  • 1 tablespoon Dijon mustard Ensure it's halal-friendly.
  • 1 cup sweet corn Can use frozen or canned, drained.
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • to taste Salt and pepper
For Garnishing
  • Fresh cilantro, chopped For topping.
  • Crumbled feta or cotija cheese Optional for topping.
  • Jalapeños, sliced For topping.

Method
 

Cooking the Eggs
  1. Place the eggs in a pot and cover them with water. Bring it to a boil over medium-high heat.
  2. Once boiling, cover and remove from heat. Let sit for about 12 minutes.
Cooling and Peeling the Eggs
  1. Once the eggs are cooked, place them in an ice bath for about 5 minutes to make peeling easier.
Preparing the Filling
  1. Peel the eggs and slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl.
  2. Add mayonnaise, Dijon mustard, chili powder, smoked paprika, salt, and pepper. Mix until creamy and smooth.
Incorporating the Corn
  1. Carefully fold in the sweet corn, ensuring an even mixture without squishing the kernels.
Filling the Egg Whites
  1. Using a spoon or piping bag, fill each egg white half with the creamy mixture.
Garnishing
  1. Top with sliced jalapeños, crumbled cheese, and a sprinkle of fresh cilantro for that authentic elote vibe.
Serving
  1. Enjoy your Spicy Elote Deviled Eggs right away, or chill for about 30 minutes for the flavors to meld.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. These eggs don’t freeze well.