Elote Deviled Eggs Fiesta (Print Version)
# Ingredients:
→ Eggs
01 -
12 large eggs
→ Creamy filling
02 -
1/2 cup mayonnaise
03 -
2 tablespoons sour cream
04 -
1 tablespoon chopped fresh cilantro
05 -
1 teaspoon lime juice
06 -
1/2 teaspoon chili powder
07 -
1/4 teaspoon garlic powder
08 -
Salt and black pepper to taste
→ Toppings
09 -
1/4 cup crumbled cotija cheese
10 -
2 tablespoons finely diced red onion
11 -
1 tablespoon finely diced jalapeño (optional)
12 -
2 tablespoons chipotle mayonnaise (mayonnaise blended with chipotle peppers in adobo sauce)
13 -
Paprika for garnish
# Instructions:
01 -
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes. Drain and rinse with cold water.
02 -
Peel eggs and slice each in half lengthwise. Carefully scoop out yolks into a medium bowl and arrange whites on a serving platter.
03 -
Mash yolks using a fork until smooth. Add mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix thoroughly until creamy. Season with salt and black pepper to taste.
04 -
Spoon or pipe the yolk mixture evenly into the halved egg whites.
05 -
In a small bowl, combine cotija cheese, red onion, and optional jalapeño. Sprinkle this mixture over the filled eggs.
06 -
Drizzle chipotle mayonnaise over each egg and finish with a sprinkle of paprika for color.
# Notes:
01 -
For a smoother filling, blend yolks and other ingredients using a hand mixer or food processor. Substitute smoked paprika and hot sauce if chipotle peppers in adobo are unavailable. Cotija cheese can be replaced with grated Parmesan.