Description
A delicious twist on a classic appetizer, Elote Deviled Eggs combine smoky flavors and creamy textures with a crunch, perfect for any gathering.
Ingredients
Scale
- 12 large eggs
- 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
- 1/4 cup crumbled cotija cheese
- 2 tablespoons finely diced red onion
- 1 tablespoon finely diced jalapeño (optional)
- 2 tablespoons chipotle mayo
- Paprika for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water, ensuring they are completely submerged. Bring the water to a boil over medium-high heat. As soon as the water bubbles vigorously, reduce the heat to low and let the eggs simmer gently for 10-12 minutes.
- Once cooked, drain the hot water and rinse the eggs under cold water to stop the cooking process and make peeling easier.
- Gently tap and roll each egg to crack the shell, then peel carefully under running water for the smoothest results. Slice the eggs in half lengthwise and meticulously scoop out the yolks, placing them in a medium bowl. Arrange the egg whites on a gorgeous serving platter, ready for their filling.
- Using a fork, mash the yolks until they are smooth and creamy. Add the mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until everything is combined into a luscious filling. Season the mixture generously with salt and pepper.
- Use a spoon or piping bag to fill the hollowed egg whites with your vibrant yolk mixture. Aim for a little mound on top.
- In a small bowl, mix the crumbled cotija cheese, red onion, and jalapeño if you’re feeling daring. Generously sprinkle this mixture over each deviled egg. Just before serving, drizzle a dollop of chipotle mayo over the top and finish with a pinch of paprika for color.
Notes
Make-ahead tips: Prepare your filling a day in advance and store it covered in the fridge. Assemble the eggs right before serving to maintain the freshest taste.
Nutrition
- Serving Size: 1 half egg
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg