Description
A flavorful twist on classic deviled eggs inspired by Mexican street corn, featuring a creamy, tangy filling with spices, cheese, and a sprinkle of chili powder.
Ingredients
Units
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/4 cup crumbled cotija cheese
- 1/4 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- 1 tablespoon finely chopped fresh cilantro
- Salt and pepper to taste
- Optional: a few kernels of roasted corn for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit covered for 10-12 minutes.
- Drain the hot water and transfer eggs to an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.
- Mash yolks with mayonnaise, sour cream, lime juice, cotija cheese, chili powder, smoked paprika, cilantro, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle additional chili powder and cotija cheese on top, and garnish with roasted corn kernels if desired.
- Chill deviled eggs in the refrigerator for at least 30 minutes before serving.
Notes
- Use fresh eggs for easier peeling.
- Adjust chili powder according to your preferred spice level.
- For extra smokiness, use smoked chili powder or add a dash of chipotle powder.
- Can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
