Mexican Street Corn Deviled Eggs
If you’re looking for an easy, low-carb appetizer that brings bold flavors and disappears fast—this is it. Inspired by classic Mexican street corn (elote), these deviled eggs are creamy, zesty, and packed with all the textures you love. Best part? They come together in less than 30 minutes and look stunning on any party platter.
These deviled eggs are perfect for game day, brunch, or backyard gatherings—trust me, everyone will be asking for the recipe.
Why You’ll Love This Recipe:
- Low-carb & protein-packed
- Big, bold flavors inspired by Mexican street corn
- It is quick and easy to prep
- A guaranteed crowd-pleaser
Ingredients you will need
- Hard-Boiled Eggs – The creamy base for your filling. Packed with protein, these are the perfect canvas for bold toppings. Check below on how to make the perfect hard-boiled eggs every time!
- Avocado – Adds healthy fats and a buttery texture that replaces mayo for a fresh, lighter filling.
- Shallot – A mild, slightly sweet onion that adds depth without overpowering the filling.
- Lime Juice – Fresh, tangy, and essential for balancing the richness of the egg yolk and avocado.
- Corn – Grilled or roasted for that smoky-sweet flavor. Adds the perfect bite of texture.
- Cotija Cheese – Salty, crumbly Mexican cheese that adds an authentic street corn flavor. Feta can work in a pinch.
- Jalapeño – Thinly sliced for a hint of heat. Add more or less based on your spice preference.
- Tajín Seasoning (Optional) – A mix of chili, lime, and salt that brings the whole appetizer to life. Adds color and a citrusy kick if you edge your eggs with it.
How to Boil Perfect Hard-Boiled Eggs:
Step-by-Step Instructions:
- Bring a pot of water to a boil.
- Gently place your eggs into the boiling water.
- Cook for 10 minutes.
- Immediately transfer the eggs into an ice bath to stop the cooking and make peeling easier.
- Peel when cool. You’re ready to go!
1. Prepare the Filling:
Slice your hard-boiled eggs lengthwise and gently scoop out the yolks into a mixing bowl. Mash the yolks with avocado until smooth and creamy. Add lime juice, diced shallot, and a pinch of salt. Mix until well combined.
2. Add Flavor (Optional but Recommended):
For a flavor boost, dip the dry (this is important! If your eggs white has any sign of moisture on its surface, you’ll end up with a messy deviled eggs, because the Tajin will leak and stain), cut side of your egg whites into Tajín seasoning. It adds smoky, citrusy notes and a beautiful color contrast.
3. Fill the Eggs:
Pipe or spoon the avocado-yolk mixture back into the egg white halves. A piping bag (or ziplock with the corner snipped) makes it pretty, but a spoon works fine too.
4. Garnish:
Top each deviled egg with sweet corn kernels, crumbled Cotija cheese, and a thin jalapeño slice. Feel free to add another sprinkle of Tajín if you like the extra kick.
5. Serve & Enjoy:
These eggs are best served fresh but can be made a few hours ahead and kept chilled. Watch them disappear!
💡 Tips & Variations:
Roast frozen or canned corn in a skillet for a few minutes if fresh corn isn’t available.
Swap Cotija cheese for feta if needed.
Love spice? Add a dash of hot sauce or more jalapeño.
Mexican Street Corn Deviled Eggs
Ingredients
Method
- Bring a pot of water to a boil.
- Gently add eggs and cook for 10 minutes.
- Transfer eggs to an ice bath immediately. Cool completely, then peel.
- Slice eggs in half lengthwise and remove yolks.
- In a bowl, mash yolks with avocado, lime juice, shallot, and salt until smooth.
- Dip the cut side of egg whites into Tajín for a smoky, tangy kick.
- Spoon or pipe the filling into each egg white half.
- Top with grilled corn, crumbled Cotija cheese, and jalapeño slices.
- Sprinkle with extra Tajín if desired.
- Serve & Enjoy:
