Description
Elevate your snacks with Spicy Deviled Eggs inspired by Mexican Street Corn A bold and zesty twist that brings flavor to your gatherings
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 cup sweet corn (fresh or canned)
- 1/4 cup crumbled cotija cheese
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- Fresh cilantro
- Salt and pepper to taste
Instructions
- Hard-boil the eggs: Place your eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring the eggs to a bowl of ice water to cool.
- Prepare the filling: Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl. Add mayonnaise, Dijon mustard, lime juice, chili powder, and salt and pepper to taste. Mash until smooth.
- Add corn and cheese: Stir in the sweet corn and cotija cheese until fully incorporated.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves, ensuring a generous amount.
- Garnish: Top each egg with chopped cilantro and any additional desired garnishes.
- Chill: Refrigerate for at least 15 minutes before serving to let the flavors meld.
- Prep Time: 15 minutes
- minutes: 15
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Calories: 100 calories
- Sugar: 1 gram
- Fat: 8 grams
- Carbohydrates: 2 grams
- Fiber: 0 grams
- Protein: 6 grams