If you thought deviled eggs couldn’t get any more festive, think again! Mexican Street Corn Deviled Eggs have the creaminess and heartiness of traditional deviled eggs with the tang and heat of the beloved south-of-the-border street food. Mixed with salty cheese and topped with herby, citrusy flavors, Mexican Street Corn Deviled Eggs are like a champagne pop of taste: they let everyone know the party has started!
Ingredients
- 12 eggs
- water, to taste
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 2 teaspoons Worcestershire sauce
- hot sauce, to taste
- 1/2 cup cotija cheese, divided
- salt, to taste
- pepper, to taste
- 1/4 cup red onion, minced
- 1/2 cup grilled corn
- chili powder, optional, to taste, for garnish
- 2 tablespoons cilantro, optional, chopped
Directions
Step 1 –In a large pot, add the eggs and about 2 inches of the water. Bring the water to a boil, using high heat.
Step 2 –Once the water reaches a boil, cover the pot and remove it from the heat. Let it sit undisturbed for 10 minutes.
Step 3 –Fill a separate pot with ice water, enough to ensure the eggs will be completely submerged in it.
Step 4 –Using a slotted spoon, remove the eggs and place them in the ice water.
Step 5 –Once the eggs are completely cool, peel them, slice them in half lengthwise, and scoop the yolks out. Place the yolks into a separate medium bowl. Set the egg whites aside.
Step 6 –Mash the egg yolks until smooth.
Step 7 –Add the mayonnaise, the mustard, the Worcestershire sauce, the hot sauce, and 1/4 cup of the cheese to the yolks. Stir to combine until smooth. Season with the salt and the pepper.
Step 8 –Scoop the yolks into a plastic disposable food storage bag. Cut one corner off the bottom of the bag (you can also use a piping bag).
Step 9 –Pipe the egg yolks into the hollows of the egg whites.
Step 10 –Top with the red onions, the corn, the chili powder, the cilantro, and the remaining cheese.
Step 11 –Serve!