Elote Deviled Eggs

These Elote Deviled Eggs combine creamy chipotle mayo with sweet corn, lime, and queso fresco for a unique and flavorful appetizer.

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Prep Time 30

Total Time 30

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Fusion, Mexican

Calories: 120

Ingredients Method Notes

Ingredients

Egg Mixture

6 pieces hard-boiled eggs Ensure they're hard-boiled for the filling.
1/4 cup mayonnaise Use good quality mayonnaise.
1 tablespoon chipotle in adobo sauce (finely minced) Adjust to taste for spice level.
1/4 cup sweet corn (cooked) Fresh or frozen corn can be used.
1 tablespoon lime juice Freshly squeezed for best flavor.
to taste salt and pepper Adjust to personal preference.

Garnish

as needed chopped cilantro For garnish.
as needed queso fresco Crumble on top before serving.

Method

Preparation

Cut the hard-boiled eggs in half and scoop out the yolks into a mixing bowl.
Mash the yolks with mayonnaise, chipotle in adobo, lime juice, and salt and pepper until smooth.
Gently fold in the cooked corn.
Spoon or pipe the mixture back into the egg whites.
Top with crumbled queso fresco and chopped cilantro.

Serving

Serve chilled as an appetizer.

Notes

Prep the filling and egg whites separately a day ahead for best texture. Use fresh corn when in season; frozen is acceptable otherwise. Adjust chipotle for spiciness to taste.