Take your deviled eggs to the next level with a burst of vibrant Mexican street corn flavors! These Mexican Street Corn Deviled Eggs combine the creamy richness of traditional deviled eggs with the zesty and tangy notes of Elote. Dive into this mouthwatering appetizer, and add a touch of fiesta to your next gathering or picnic. Serve with my Mexican Beef and Rice Skillet for a delicious and filling meal!
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Ingredients
Find below the list of ingredients I used to make my Mexican Street Corn Deviled Eggs.
- Hard Boiled Eggs
- Mayonnaise
- Dijon Mustard
- Lime Juice
- Chili Powder
- Pickled Jalapenos
- Salt
- Cilantro
- Cotija Cheese or Feta Cheese
- Red Onion
- Fire Roasted Corn
See recipe card for quantities.
Instructions
Start by making hard boiled eggs, by following these instructions from Eggs.ca. You can also buy hard boiled eggs at the grocery store, making sure they are not pickled.
Slice the (cooled and peeled) hard boiled eggs in half.
Use a spoon to carefully scoop out the yolk from the egg. Place the yolks in a bowl.
Add the mayonnaise, mustard, lime juice, chilli powder, salt, chopped red onion, and chopped jalapenos to the egg yolks.
Mash all of the ingredients together with a fork. Use a stick blender or food processor to get a smoother texture.
Place the egg yolk mixture in a piping bar, equipped with a large star piping tip. Fill the egg white cavities with the filling, dividing it evenly. Use a spoon if you don't have a piping bag.
Sprinkle the top of the Mexican Street Corn Deviled Eggs with the roasted corn kernels, and the remaining red onion, cilantro, and feta cheese.
Place in the refrigerator until ready to serve. Check out this handy Deviled Eggs Platter (affiliate link) which comes with piping bags. I used a large No.7 Piping Tip to pipe the egg yolk filing.
Substitutions
- Feta Cheese - Use the traditional Cotija cheese instead of Feta cheese. Find it at your local grocery store or a specialty Latin market.
Storage
Store the Mexican Street Corn Deviled Eggs in an airtight container and place in the refrigerator until ready to serve. Keep any leftovers in the refrigerator for up to 2 days.
Recipe
Mexican Street Corn Deviled Eggs
Ingredients
- 6 pieces Hard Boiled Eggs cooled and peeled
- 2 tablespoon Mayonnaise
- 2 tsp Dijon Mustard
- 2 teaspoon Lime Juice
- 1 tablespoon Pickled Jalapenos finely chopped
- ½ teaspoon Chili Powder
- ½ teaspoon Salt
- 3 tablespoon Fresh Cilantro finely chopped
- ¼ cup Crumbled Feta Cheese divided
- 3 tablespoon Red Onion Finely chopped
- 1 piece Roasted Ear of Corn see notes
Instructions
- Slice the (cooled and peeled) hard boiled eggs in half.
- Use a spoon to carefully scoop out the yolk from the egg whites. Place the yolks in a bowl.
- Add the mayonnaise, mustard, lime juice, chilli powder, and salt to the egg yolks. Add 2 tablespoon of the chopped onion, 2 tablespoon of the chopped cilantro, and half of the feta cheese, to the egg yolk mixture.
- Mash all of the ingredients together with a fork. Use a stick blender or food processor to get a smoother texture. The smoother the mixture, the better it will pipe
- Place the egg yolk mixture in a piping bar, equipped with a large star piping tip. Fill the egg white cavities with the filling, dividing it evenly. If you do not have a piping bag, you can use a spoon to fill the egg white cavities.
- Use a knife to remove the roasted corn kernels from the cob. See notes for other roasted corn options.
- Sprinkle the top of deviled eggs with the roasted corn kernels, and the remaining red onion, cilantro, and feta cheese.
- Place the prepared Mexican Street Corn Deviled Eggs in the refrigerator until ready to serve.
Notes
- BBQ Roasted: Peel the ear of corn, making sure to remove all of the hairs. Brush the ear of corn with olive oil. Place on a 350F preheated BBQ grill. Roast for 3-4 minutes per side until desired roasting color is obtained on the corn.
- Canned Fire Roasted Corn: The company Del Monte makes Fire Roasted Corn in a can. This product is only available in the United States, but can be a good substitution.
- Frozen Corn: Use frozen corn by thawing out 1 cup of corn. Heat up a frying pan on medium-high heat. Drizzle in a little olive oil and place the thawed out corn in the pan. Roast the corn until desired color is reached.
