Go Back
–+ servings
Kateryna

Mexican Street Corn Deviled Eggs

These Mexican Street Corn Deviled Eggs take the classic appetizer and crank it up with smoky, tangy, and creamy flavors. They’re everything I love about elote—packed into one perfect bite. Low-carb, easy to make, and absolutely addictive, this recipe is a guaranteed hit for your next gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6 whole eggs
Course: Appetizer, Snack
Cuisine: American, Mexican
Ingredients Method Video Notes

Ingredients
  

  • 6 large eggs
  • 1 ripe avocado
  • ½ shallot finely diced
  • 1/3 lime, juice only about 1 tsp
  • Salt to taste
  • ½ ear grilled or roasted corn or 3-4 tbsp
  • 2 tbsp crumbled Cotija cheese or feta
  • 1 small jalapeño thinly sliced (seeds removed)
  • 1 tbsp Tajín seasoning optional, for garnish & extra flavor

Method
 

Boil the Eggs:
  1. Bring a pot of water to a boil.
  2. Gently add eggs and cook for 10 minutes.
  3. Transfer eggs to an ice bath immediately. Cool completely, then peel.
Prep the Filling:
  1. Slice eggs in half lengthwise and remove yolks.
  2. In a bowl, mash yolks with avocado, lime juice, shallot, and salt until smooth.
Optional:
  1. Dip the cut side of egg whites into Tajín for a smoky, tangy kick.
Assemble:
  1. Spoon or pipe the filling into each egg white half.
Garnish:
  1. Top with grilled corn, crumbled Cotija cheese, and jalapeño slices.
  2. Sprinkle with extra Tajín if desired.
  3. Serve & Enjoy:

Video

Notes

Best served immediately while fresh and vibrant.
Important: Make sure your egg whites a completely dry before dipping them into Tajin.

Tried this recipe?

Let us know how it was!