Elote Deviled Eggs
Enjoy vibrant Elote Deviled Eggs featuring creamy goodness and zesty flavors! Try this incredible recipe today for an unforgettable appetizer experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 12 (24 egg halves) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper (to taste)
- 1/4 cup crumbled cotija cheese
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño (optional)
- 2 tablespoons chipotle mayo (optional)
- Paprika (for garnish)
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off heat and cover for 10 minutes.
- Chill: Transfer eggs to an ice bath for about 5–7 minutes until cool.
- Peel: Carefully tap each egg against a countertop and peel under running water.
- Prepare filling: Mash yolks in a mixing bowl and mix with mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Mix in cotija cheese, red onion, and jalapeño if using.
- Fill egg whites: Spoon or pipe the yolk mixture back into egg halves.
- Top with chipotle mayo and sprinkle paprika before serving.
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 124mg
Find it online: https://chopandcooktips.com/elote-deviled-eggs/