Description
Mexican Street Corn Deviled Eggs are a delightful twist on classic deviled eggs, featuring vibrant flavors from grilled corn, jalapeno, and queso fresco. Perfect for gatherings and quick snacks. Enjoy this simple yet mouthwatering recipe that’s guaranteed to impress!
Ingredients
Scale
- 12 boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/2 cup grilled corn fresh, frozen or canned
- 1/4 cup finely diced red onion
- 1 small jalapeno finely diced
- 1 tablespoon lime
- 2 tablespoons queso fresco
- 2 tablespoons finely chopped cilantro leaves
- chili powder
- Lime wedges
Instructions
- Cut the boiled eggs in half and remove the yolks.
- Mash the yolks in a bowl until smooth.
- Mix in mayonnaise, mustard, corn, onion, jalapeno, and lime juice until well combined.
- Transfer the yolk mixture into a piping bag or a ziplock bag, then cut off a corner.
- Pipe the yolk mixture back into the egg whites.
- Sprinkle with queso fresco, cilantro, and chili powder, then serve with lime wedges.
Notes
Adjust the heat by varying the amount of jalapeno used.
For a creamier filling, add more mayonnaise as desired.
These deviled eggs can be prepared a few hours in advance and chilled until serving.
Nutrition
- Serving Size: 1 egg half
- Calories: 60
- Sugar: 0g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg