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Elote Deviled Eggs with Chipotle Mayo: A Flavor-Packed Fiesta Appetizer

Deviled eggs with the smoky, spicy flavors of Mexican street corn, topped with cotija cheese and cilantro for a fiesta appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: American, Mexican-Inspired
Calories: 160

Ingredients
  

Eggs
  • 12 large eggs hard-boiled and peeled
  • 0.25 tsp salt for boiling water
Filling
  • 0.5 cup mayonnaise
  • 0.25 cup chipotle in adobo minced
  • 0.5 cup corn kernels fresh or frozen, cooked
  • 0.25 cup crumbled cotija cheese
  • 1 tsp lime juice
  • 0.5 tsp garlic powder
  • salt and black pepper to taste
Topping
  • extra cotija cheese for garnish
  • paprika for garnish
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Mixing bowls
  • Spoon or piping bag
  • Small saucepan (for corn if frozen)
  • Serving plate

Method
 

  1. Slice hard-boiled eggs in half and remove yolks into a medium bowl.
  2. Mash yolks with mayonnaise, minced chipotle, corn, cotija, lime juice, garlic powder, salt, and pepper until creamy.
  3. Spoon or pipe mixture into egg whites.
  4. Garnish with extra cotija, paprika, and cilantro. Serve with lime wedges.

Notes

Assemble just before serving to keep eggs fresh. Adjust chipotle for heat preference.