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Elote Deviled Eggs with Chipotle Mayo

A smoky, creamy, street-corn inspired twist on classic deviled eggs, blending chipotle mayo, roasted corn, and cotija cheese.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 120

Ingredients
  

Cookie Batter
  • 6 hard-boiled eggs peeled
  • 0.25 cup mayonnaise
  • 1-2 tbsp adobo sauce from chipotle peppers
  • 0.5 cup roasted corn kernels
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 clove garlic grated
  • 2 tbsp cotija cheese crumbled
  • salt and pepper to taste
  • 1 tbsp cilantro chopped
Filling
  • optional toppings Tajín, smoked paprika, jalapeño slices

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Slice eggs in half and remove yolks.
  2. Mash yolks until smooth.
  3. Mix yolks with mayo, adobo sauce, lime juice, garlic, chili powder, salt, and pepper.
  4. Fold in roasted corn, cotija, and cilantro.
  5. Fill egg whites with the mixture.
  6. Garnish with extra corn, cotija, cilantro, and seasonings.
  7. Chill 20 minutes before serving.

Notes

Adjust chipotle heat to taste.