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Elote Deviled Eggs with Chipotle Mayo

Smoky, creamy deviled eggs inspired by Mexican street corn, blended with chipotle mayo, roasted corn, lime, cotija, and cilantro.
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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: 80
Ingredients Equipment Method Notes

Ingredients
  

Egg Filling
  • 6 hard-boiled eggs peeled
  • 0.25 cup mayonnaise
  • 1-2 tsp adobo sauce from chipotle peppers
  • 1 tbsp chipotle pepper finely chopped
  • 0.5 cup roasted corn kernels
  • 1 tbsp lime juice
  • 0.25 tsp chili powder
  • 0.25 tsp smoked paprika
  • 1 tbsp cilantro chopped
  • 2 tbsp cotija cheese crumbled
Garnish
  • cotija cheese extra, for topping
  • cilantro chopped
  • chili powder for dusting

Equipment

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

Method
 

  1. Slice hard-boiled eggs in half and remove yolks.
  2. Mash yolks until smooth and crumbly.
  3. Add mayonnaise, adobo sauce, chipotle pepper, lime juice, chili powder, smoked paprika, salt, and pepper; mix until creamy.
  4. Fold in the roasted corn and chopped cilantro.
  5. Spoon or pipe the filling into each egg white half.
  6. Top with cotija cheese and garnish with cilantro and chili powder.
  7. Refrigerate for 30 minutes before serving.

Notes

Adjust spice level by increasing or reducing chipotle.