Elote Deviled Eggs with Chipotle Mayo: A Flavorful Fiesta Appetizer Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle with Chipotle Mayo: Lightly drizzle each deviled egg with chipotle mayo, providing a smoky and spicy accent that complements the filling.
- 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
