Elote Deviled Eggs Fiesta (Print-Friendly Format)
Eggs mixed with cotija, chipotle mayo, cilantro, and chili powder offer bold Mexican-inspired flavors.
# Ingredients You’ll Need:
→ Egg Preparation
01 -
12 large eggs
→ Filling
02 -
120 ml mayonnaise
03 -
30 ml 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 to taste
09 -
Black pepper to taste
→ Toppings & Garnish
10 -
30 g crumbled cotija cheese
11 -
2 tablespoons finely diced red onion
12 -
1 tablespoon finely diced jalapeño (optional)
13 -
2 tablespoons chipotle mayonnaise (mayonnaise blended with chipotle peppers in adobo sauce)
14 -
Paprika, for garnish
# How to Make It:
01 -
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 to 12 minutes. Drain immediately and rinse eggs under cold water to stop cooking.
02 -
Peel the eggs carefully. Slice each egg in half lengthwise, removing the yolks and transferring them to a medium bowl. Arrange the egg white halves cut side up on a serving platter.
03 -
Mash the egg yolks thoroughly with a fork until smooth. Add mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Mix until fully incorporated and creamy. Season to taste with salt and black pepper.
04 -
Transfer the yolk mixture into a piping bag or use a spoon to fill each egg white half generously.
05 -
In a small bowl, combine crumbled cotija cheese, diced red onion, and jalapeño if using. Evenly sprinkle the mixture across all filled egg halves.
06 -
Drizzle a small amount of chipotle mayonnaise over each egg. Finish with a sprinkle of paprika for colour and aroma.
# Extra Tips:
01 -
For an extra-smooth yolk filling, blend ingredients with a hand mixer or food processor.
02 -
If chipotle peppers in adobo are unavailable, substitute with a pinch of smoked paprika and a dash of hot sauce.
03 -
Cotija cheese may be replaced with grated Parmesan if necessary.