Description
These Irresistible Elote Deviled Eggs combine creamy, spicy chipotle mayo with the smoky sweetness of grilled corn, enhanced by fresh lime juice and topped with crumbled feta for a perfect bite-sized appetizer that’s bursting with bold Mexican-inspired flavors.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup Greek yogurt
- 1 tablespoon chipotle sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Mix-ins and Garnishes
- 1/2 cup grilled corn, cooled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon feta cheese, crumbled
- Sliced radishes for garnish (optional)
- Lime wedges for serving
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium heat.
- Set Eggs to Cook: Once boiling, turn off the heat, cover the pot, and let it sit for 12 minutes to finish cooking the eggs gently.
- Cool the Eggs: Transfer the eggs to a bowl filled with ice water and let them cool for about 5 minutes to stop cooking and make peeling easier.
- Peel and Halve: Carefully peel the cooled eggs and cut them in half horizontally, separating the whites from the yolks.
- Prepare the Filling: Gently scoop out the yolks into a mixing bowl and mash them with a fork until creamy.
- Mix Seasonings: Add Greek yogurt, chipotle sauce, lime juice, onion powder, cumin, salt, and pepper to the mashed yolks. Stir until fully combined and smooth.
- Add Corn and Parsley: Fold in the cooled grilled corn and chopped fresh parsley evenly into the yolk mixture.
- Fill Egg Whites: Use a spoon or a piping bag to fill the egg white halves with a generous mound of the yolk mixture.
- Garnish: Top each filled egg with crumbled feta cheese and add sliced radishes if desired for extra crunch and color.
- Serve: Serve immediately or chill for up to one hour. Offer lime wedges alongside for guests to squeeze over the eggs for an added zest.
Notes
- Use fresh eggs for easier peeling and best texture.
- Grill corn on a grill pan or outdoor grill for a smoky flavor; canned or frozen corn can be used but won’t have the same depth.
- Adjust chipotle sauce amount to control spiciness.
- These deviled eggs can be made ahead and stored in the refrigerator for up to 24 hours without garnishing.
- For a dairy-free variation, substitute Greek yogurt with a non-dairy yogurt and omit feta cheese.
