Elote Deviled Eggs with Chipotle Mayo: A Flavorful Fiesta Appetizer Recipe

Introduction

Elote Deviled Eggs with Chipotle Mayo bring together the bright flavors of Mexican street corn in a bite-sized appetizer. Creamy, spicy, and tangy, these deviled eggs are perfect for parties or casual get-togethers.

Ingredients

• 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 (mayonnaise mixed with chipotle peppers in adobo sauce)
• Paprika for garnish

Instructions

1. Step 1: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain and rinse with cold water. Peel eggs and slice in half lengthwise.
2. Step 2: Scoop out the yolks and place them in a medium bowl. Arrange egg whites on a serving platter.
3. Step 3: Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until well combined and creamy.
4. Step 4: Season the yolk mixture with salt and black pepper to taste.
5. Step 5: Spoon or pipe the yolk mixture into the egg white halves.
6. Step 6: In a small bowl, combine cotija cheese, red onion, and jalapeño if using. Sprinkle this mixture over the filled deviled eggs.
7. Step 7: Drizzle a small amount of chipotle mayo over each egg.
8. Step 8: Garnish with a sprinkle of paprika before serving.

Tips & Variations

• For a smoother filling, blend the yolk mixture briefly in a food processor before filling the eggs.
• Adjust the jalapeño amount to your preferred heat level or omit for a milder taste.
• Use crumbled queso fresco as a milder alternative to cotija cheese.
• Make chipotle mayo by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.

Storage

Store leftover deviled eggs covered in the refrigerator for up to 2 days. For best texture, keep garnishes separate and add just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggs ahead of time?

Yes, you can prepare the filling and cook the eggs a day ahead. Store them separately and assemble just before serving to keep them fresh.

What can I substitute for cotija cheese if I can’t find it?

Queso fresco or feta cheese work well as substitutes, offering a similar crumbly texture and tangy flavor.

Elote Deviled Eggs with Chipotle Mayo: A Flavorful Fiesta Appetizer Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Elote Deviled Eggs with Chipotle Mayo are a vibrant and flavorful appetizer inspired by the classic Mexican street corn. These deviled eggs combine creamy yolk filling with zesty lime, smoky chili powder, and a touch of cilantro, topped with crumbly cotija cheese, spicy jalapeño, and a drizzle of smoky chipotle mayo for a fiesta-worthy bite.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Yolk Mixture

• 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

Toppings

• 1/4 cup crumbled cotija cheese
• 2 tablespoons finely diced red onion
• 1 tablespoon finely diced jalapeño (optional)
• 2 tablespoons chipotle mayo (mayonnaise mixed with chipotle peppers in adobo sauce)
• Paprika for garnish

Instructions

1. Hard Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes to ensure the eggs are hard boiled. Drain the hot water and rinse eggs under cold running water to stop the cooking process. Peel the eggs and slice each in half lengthwise.
2. Prepare the Yolk Mixture: Carefully scoop the yolks out of the egg whites and transfer them to a medium mixing bowl. Use a fork to mash the yolks until they are smooth and crumbly.
3. Mix the Filling: Add mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, and garlic powder to the mashed yolks. Mix everything thoroughly until the filling is creamy and well combined. Season with salt and black pepper to taste, adjusting seasoning as needed.
4. Fill the Egg Whites: Arrange the egg white halves on a serving platter. Spoon or pipe the yolk mixture neatly back into each egg white half, filling the cavities evenly.
5. Add Toppings: In a small bowl, combine the crumbled cotija cheese, finely diced red onion, and jalapeño if using. Sprinkle this mixture generously over the filled deviled eggs, adding both flavor and texture.
6. Drizzle with Chipotle Mayo: Lightly drizzle each deviled egg with chipotle mayo, providing a smoky and spicy accent that complements the filling.
7. Garnish and Serve: Finish the deviled eggs with a light sprinkle of paprika for color and a subtle smoky note. Serve immediately or chill until ready to serve for the best flavor.

Notes

• Jalapeños are optional; omit for a milder flavor or substitute with mild green peppers.
• Chipotle mayo can be made by mixing mayonnaise with finely chopped chipotle peppers in adobo sauce to taste.
• These deviled eggs can be prepared a few hours ahead and refrigerated for convenience.
• For a dairy-free option, substitute mayonnaise and sour cream with plant-based alternatives and omit cotija cheese.
• Use fresh eggs for easier peeling after boiling.

Keywords: deviled eggs, elote, chipotle mayo, Mexican appetizer, cotija cheese, spicy deviled eggs, party appetizer, Cinco de Mayo