Elote Deviled Eggs with Chipotle Mayo – A Bold, Flavor-Packed Twist on a Classic

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If you love deviled eggs but want something with real personality, bold flavor, and a little heat, elote deviled eggs with chipotle mayo will be your new go-to appetizer. Inspired by the vibrant flavors of Mexican street corn, this recipe takes classic creamy deviled egg filling and elevates it with roasted corn, smoky chipotle, tangy lime, cotija cheese, and a dusting of Tajín. The result is a stunning party-ready bite that balances richness, creaminess, smokiness, and spice in perfect harmony.

Traditional deviled eggs are always a crowd pleaser, but this upgraded version brings a fun, unexpected twist that people will remember long after the party is over. Every bite is creamy and smooth yet packed with texture from the charred corn. The chipotle adds heat and smokiness without overpowering the egg. Lime offers brightness, while cotija and cilantro deliver signature Mexican street corn flavor.

Whether you’re hosting a holiday gathering, game day event, backyard barbecue, potluck, or brunch buffet, these elote-style deviled eggs are guaranteed to disappear fast. They’re visually stunning, easy to prepare, and packed with vibrant flavor—everything you want in a modern, crowd-pleasing appetizer.

What Makes These Elote Deviled Eggs Special

1. Chipotle Mayo Filling

Chipotle mayo creates a luxuriously creamy base with smoky depth and a mild kick.

2. Charred Corn

Adding pan-roasted or grilled corn kernels brings sweetness and a classic elote-style crunch.

3. Cotija Cheese

This salty, crumbly cheese enhances the creamy texture and adds irresistible flavor.

4. Tajín + Lime

A finishing sprinkle of Tajín and a squeeze of lime lift the richness and add freshness.

5. Perfect for Any Occasion

From holidays to summer cookouts, these deviled eggs feel fancy but remain totally accessible and comforting.

Ingredients for Elote Deviled Eggs with Chipotle Mayo

  • 12 hard-boiled eggs
  • ⅓ cup mayo
  • 2 teaspoons chipotle in adobo (minced)
  • 1 teaspoon adobo sauce
  • 1 cup corn kernels (fresh or frozen)
  • 1 tablespoon butter or oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • ¼ cup cotija cheese, crumbled
  • 2 tablespoons cilantro, chopped
  • Tajín, for garnish
  • Extra chipotle mayo for drizzling (optional)

Instructions

1. Prep the Eggs

Peel the hard-boiled eggs and slice them lengthwise. Remove the yolks and place them in a mixing bowl.

2. Char the Corn

Heat butter or oil in a skillet over medium-high heat. Add corn and cook 4–5 minutes until lightly charred. Season with a pinch of salt. Let cool.

3. Make the Filling

Mash the yolks until smooth. Stir in mayo, chipotle, adobo sauce, garlic powder, smoked paprika, lime juice, salt, and pepper. Mix until creamy. Fold in half of the charred corn.

4. Fill the Egg Whites

Use a piping bag, spoon, or zip-top bag with the corner cut off to fill each egg white with chipotle yolk mixture.

5. Add the Elote Toppings

Sprinkle remaining corn over the eggs. Add cotija, cilantro, and a light dusting of Tajín. Optionally drizzle with chipotle mayo.

6. Chill and Serve

Refrigerate at least 20 minutes before serving for best flavor.

Elote Deviled Eggs with Chipotle Mayo

A bold and flavorful twist on classic deviled eggs featuring creamy chipotle mayo, sweet corn, cotija cheese, and chili-lime seasoning.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 halves
Course: Appetizer, Snack
Cuisine: American, Mexican-Inspired
Calories: 95

Ingredients
  

Eggs
  • 12 eggs hard-boiled
Filling
  • 3 tbsp chipotle mayo
  • 2 tbsp mayo regular
  • 1 tbsp lime juice fresh
  • 1 tsp lime zest
  • 0.5 tsp smoked paprika
  • 1 tsp chili powder
  • 1 cup corn kernels grilled or thawed
  • salt and pepper to taste
Toppings
  • 3 tbsp cotija cheese crumbled
  • 2 tbsp cilantro chopped
  • extra chili powder or Tajín optional

Equipment

  • Saucepan
  • Mixing bowls
  • Knife
  • Spoon or piping bag

Method
 

  1. Slice hard-boiled eggs lengthwise and remove yolks to a bowl.
  2. Mash yolks and mix with chipotle mayo, regular mayo, lime juice, lime zest, smoked paprika, chili powder, and half of the corn.
  3. Season with salt and pepper to taste.
  4. Pipe or spoon the filling into egg whites.
  5. Top each egg with remaining corn, cotija cheese, chili powder, and cilantro.
  6. Chill at least 20 minutes before serving.

Notes

Use grilled or fire-roasted corn for maximum flavor.

Flavor Tips for Perfect Elote Deviled Eggs

Use real chipotles in adobo

They bring irreplaceable smoky depth.

Char the corn deeply

The caramelization enhances sweetness and adds authenticity.

Don’t skip the lime

It brightens the creamy filling beautifully.

Taste before filling

Adjust heat, richness, or acidity to match your preference.

Variations

Spicy Elote Deviled Eggs

Add extra chipotle or a pinch of cayenne.

Street Corn Bacon Deviled Eggs

Top with crispy bacon bits.

Roasted Poblano Deviled Eggs

Fold in diced roasted poblano peppers.

Elote Avocado Deviled Eggs

Add mashed avocado to the filling for extra creaminess.

Grilled Corn Version

Use fire-grilled corn for smoky outdoor flavor.

Serving Suggestions

Elote deviled eggs are outstanding for:

  • Potlucks
  • Summer cookouts
  • Cinco de Mayo
  • Bridal and baby showers
  • Holiday gatherings
  • Brunch tables
  • Appetizer boards

They pair beautifully with tacos, grilled meats, citrus salads, nachos, or any Mexican-inspired spread.

Fun Culinary Notes

  • Elote translates to “corn on the cob” in Spanish, traditionally prepared with mayo, cotija, chili spices, and lime.
  • Deviled eggs date back to ancient Rome—but the modern version took off in the 19th century.
  • Combining the two offers a playful, flavor-intense mashup that reflects today’s creative fusion cuisine.
  • The chipotle-lime-corn trio is universally beloved and consistently crowd-pleasing.

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