Go Back

Mexican Street Corn Deviled Eggs (Elote-Style)

Mexican street corn deviled eggs with charred corn kernels and crumbled cotija cheese. Hard-boiled eggs are halved, the yolks are mixed into a creamy filling, then topped tableside-style with elote-inspired crunch and herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
rest 5 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp Dijon mustard
  • 1 tsp paprika
  • salt to taste
  • pepper to taste
Elote-style topping
  • 1 cup corn kernels lightly charred
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced
  • Cajun seasoning for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot and cover with water. Boil for 10-12 minutes, then cool in an ice bath until cold.
  2. Peel the cooled eggs and halve them lengthwise. Scoop the yolks into a bowl and keep the egg white halves ready for filling.
Make the deviled filling
  1. Mix the yolks with mayonnaise, lime juice, Dijon mustard, paprika, salt, and pepper until smooth. Stir until the mixture looks creamy and evenly combined.
  2. Pipe or spoon the yolk mixture into the egg white halves. Fill each half generously and set on a sheet pan.
Char the corn and assemble
  1. Char the corn kernels in a hot skillet for 2-3 minutes. Stir occasionally until you see browned, lightly charred spots.
  2. Top each deviled egg with charred corn, cotija cheese, cilantro, and green onions. Finish with a sprinkle of Cajun seasoning.
  3. Refrigerate the deviled eggs until ready to serve. Rest for 5 minutes to help the filling set.

Notes

Pro tip: for cleaner halves, halve the eggs with a gentle sawing motion and keep them chilled until filling. Store covered in the refrigerator for up to 2 days; they don’t freeze well due to texture changes in the eggs. For a lower-fat option, replace half the mayonnaise with plain Greek yogurt while keeping the flavors balanced with the lime and mustard.