Creamy, tangy, and packed with bold Mexican street corn flavors, these Elote Deviled Eggs are a unique and flavorful twist on the classic appetizer. Inspired by the popular elote (Mexican corn on the cob) served with cotija cheese, mayo, lime, and chili, these deviled eggs are creamy, spicy, and topped with charred corn and crumbled cheese. Perfect for potlucks, holiday gatherings, or as a standout snack, Elote Deviled Eggs deliver layers of flavor in every bite. Whether you’re looking for a festive party appetizer or a creative take on deviled eggs, this recipe offers just the right combination of creamy, zesty, and smoky goodness.
Ingredients
For the Eggs
6 large eggs
1/2 cup corn kernels (fresh, frozen, or canned)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chopped cilantro
2 tablespoons crumbled cotija cheese
Salt and pepper, to taste
For Garnish
Extra cotija cheese
Chopped cilantro
Chili powder or Tajín
Lime wedges
Preparation
Step 1: Start by boiling the eggs. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10–12 minutes. Transfer the eggs to an ice bath to cool completely before peeling.
Step 2: While the eggs cool, prepare the corn. If using fresh corn, grill or char the kernels in a skillet over high heat until slightly browned. If using frozen or canned corn, drain and pat dry, then cook in a dry skillet until lightly charred.
Step 3: Once the eggs are cooled and peeled, slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl.
Step 4: Mash the egg yolks with a fork until smooth. Add the mayonnaise, sour cream, Dijon mustard, lime juice, and chili powder. Mix until fully combined and creamy.
Step 5: Fold in the charred corn, chopped cilantro, and cotija cheese. Season with salt and pepper to taste. The mixture should be creamy and slightly chunky from the corn.
Step 6: Spoon or pipe the filling back into the egg white halves. For a cleaner presentation, use a piping bag fitted with a round or star tip.
Step 7: Garnish each deviled egg with extra cotija cheese, a sprinkle of chili powder or Tajín, and more chopped cilantro. Serve with lime wedges on the side.
Variations
- Replace cotija cheese with feta or queso fresco if unavailable
- Use smoked paprika instead of chili powder for a smoky flavor
- Add diced pickled jalapeños for extra heat
- Stir in a tablespoon of cream cheese for a richer texture
- Top with crispy bacon bits for a salty crunch
- Swap lime juice for lemon juice if needed
Cooking Notes
- Eggs are easier to peel when they’re a few days old
- An ice bath stops the cooking and makes peeling easier
- Grill fresh corn for the most authentic elote flavor
- Do not overmix the filling; you want small chunks of corn
- For make-ahead prep, store the filling and whites separately and fill just before serving
- Use a piping bag for neat presentation, or a spoon for a rustic look
Serving Suggestions
- Serve as a holiday appetizer for Christmas, Easter, or Cinco de Mayo
- Add to a brunch board with mini quiches, fruits, and croissants
- Pair with margaritas or sangria for a festive party snack
- Arrange on a platter with fresh lime wedges and chili powder for garnish
- Serve alongside grilled meats and tacos for a Tex-Mex meal
- Perfect as a game day or potluck finger food
Tips
- Make the yolk filling a day in advance for better flavor
- Use freshly squeezed lime juice for best taste
- Chill filled eggs for 30 minutes before serving for firmer texture
- Always taste and adjust seasoning before piping into the whites
- Sprinkle Tajín just before serving to keep it from melting into the filling
- Use a star tip piping nozzle for decorative presentation
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Nutritional Information (Per 1 deviled egg half)
Calories: 85
Protein: 3g
Sodium: 120mg
Fat: 7g
Carbohydrates: 2g
Sugar: 0.5g
FAQs
Can I make these deviled eggs ahead of time?
- Yes. You can prepare the filling and egg whites up to a day in advance. Store them separately and assemble just before serving.
Are these eggs spicy?
- They’re mildly spicy from the chili powder. You can increase the heat by adding hot sauce or jalapeños.
Can I use canned corn?
- Yes. Just make sure to drain and dry it well, then char it in a dry pan to mimic the grilled flavor.
Can I substitute the cheese?
- Feta or queso fresco are great alternatives to cotija if it’s not available.
How should I store leftovers?
- Store in an airtight container in the refrigerator and consume within 2 days.
Conclusion
Elote Deviled Eggs take everything you love about classic deviled eggs and give them a zesty, bold, and flavorful upgrade. With the creaminess of mayo and sour cream, the salty richness of cotija cheese, and the bright acidity of lime, these eggs are a guaranteed hit at any gathering. The charred corn and chili powder give them that unmistakable street corn flair, making them stand out from traditional appetizers. Whether served at a holiday party, summer cookout, or simple weekend snack, these deviled eggs offer a taste of elote in every creamy, spicy bite. Make a batch and watch them disappear fast.