Elote Deviled Eggs bring the bold, creamy flavors of Mexican street corn to a classic appetizer favorite. The rich yolk filling is blended with lime, chili powder, cotija cheese, and a touch of heat, then topped with chipotle mayo for smoky depth. These vibrant, flavor-packed bites are perfect for parties, holidays, or anytime you want to elevate traditional deviled eggs.

Why You’ll Love This Recipe

• Street Corn Inspiration – Captures the essence of elote with lime, cotija, and chili spice.
• Creamy with a Kick – Balanced richness from mayo and sour cream with subtle heat.
• Perfect Party Appetizer – Easy to prepare and visually appealing on any platter.
• Customizable Spice Level – Adjust jalapeño or cayenne to match your preference.
• Quick and Simple – Ready in just 25 minutes with minimal ingredients.
• Make-Ahead Friendly – Can be prepared in advance for stress-free entertaining.

Ingredients You’ll Need

Main Ingredients

• 12 large eggs – The foundation; use older eggs for easier peeling.
• ½ cup mayonnaise – Provides creamy structure to the filling.
• 2 tablespoons sour cream – Adds tang and lightness.
• 1 tablespoon chopped fresh cilantro – Brings herbal freshness.
• 1 teaspoon lime juice – Adds brightness and balances richness.
• ½ teaspoon chili powder – Infuses mild smoky warmth.
• ¼ teaspoon garlic powder – Enhances savory depth.
• Salt and black pepper, to taste – Adjusts seasoning balance.
• ¼ cup crumbled cotija cheese – Adds salty, crumbly texture and authentic flavor.
• 2 tablespoons finely diced red onion – Provides crunch and sharpness.
• 1 tablespoon finely diced jalapeño (optional) – Adds fresh heat.
• 2 tablespoons chipotle mayo – Delivers smoky spice and creamy drizzle.
• Paprika, for garnish – Adds color and mild flavor.

Step-by-Step Instructions

Boil the Eggs

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes to achieve firm yet tender yolks.

Cool and Peel

Transfer eggs immediately to an ice bath for 5–10 minutes to stop cooking and ease peeling. Peel carefully and slice in half lengthwise.

Prepare the Filling

Remove yolks and place them in a bowl. Mash until smooth, then mix in mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and black pepper until creamy.

Fold in Texture and Flavor

Gently stir in cotija cheese, red onion, and jalapeño if using. Mix until evenly distributed without overworking.

Fill the Egg Whites

Spoon or pipe the mixture into the hollowed egg whites for a neat presentation.

Garnish and Finish

Drizzle lightly with chipotle mayo and sprinkle with paprika. Chill briefly before serving for best flavor.

Recipe Notes & Tips

• Use an Ice Bath Immediately – Prevents overcooking and reduces green ring formation around yolks.
• Mash Yolks Thoroughly – Ensures a smooth, lump-free filling.
• Pipe for Presentation – Use a piping bag or zip-top bag with the corner cut off for a polished look.
• Adjust Heat Carefully – Start with small amounts of jalapeño or cayenne and increase gradually.
• Fresh Lime is Best – Bottled juice lacks the brightness of freshly squeezed lime.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 12 egg halves (6 whole eggs)
• Calories: Approximately 90–110 calories per half (estimate based on ingredient ratios)

Perfect Pairings

• Fresh Guacamole and Tortilla Chips – Complements the Mexican-inspired flavors.
• Grilled Chicken Skewers – Adds protein variety to a party spread.
• Crisp Margarita or Lime Sparkling Water – Enhances citrus notes.
• Mexican Street Corn Salad – Reinforces the elote theme.

Ideal Occasions

• Cinco de Mayo Celebrations – Festive and flavorful addition.
• Summer Cookouts – Easy to serve alongside grilled dishes.
• Holiday Appetizer Tables – A creative twist on a classic favorite.
• Potlucks and Gatherings – Portable and crowd-pleasing.

Storage & Serving Tips

• Refrigerate Promptly – Store in an airtight container for up to 2 days.
• Keep Chilled Before Serving – Maintains texture and food safety.
• Add Garnishes Last Minute – Prevents soggy toppings.
• Transport Carefully – Use a deviled egg tray to prevent sliding.

Creative Variations to Try

• Roasted Corn Addition – Mix finely chopped roasted corn into the filling for extra authenticity.
• Bacon Elote Eggs – Add crispy bacon bits for smoky crunch.
• Avocado Twist – Replace part of the mayo with mashed avocado.
• Smokier Version – Use smoked paprika instead of regular paprika for garnish.

Troubleshooting Common Issues

• Eggs Hard to Peel – Use slightly older eggs and cool completely before peeling.
• Filling Too Thick – Add a small spoonful of sour cream or lime juice to loosen.
• Filling Too Thin – Add extra mashed yolk or a bit more cotija cheese.
• Overly Spicy Flavor – Balance with additional mayo or sour cream.

Why This Recipe Works

Elote Deviled Eggs succeed by balancing creamy richness with acidity and spice. The fat from mayonnaise and sour cream emulsifies with mashed yolks to create a smooth, stable filling. Lime juice brightens the mixture, preventing heaviness, while cotija cheese adds salt and texture contrast. Chili powder and chipotle mayo introduce layered heat without overpowering the delicate egg base. At roughly 90–110 calories per half, these deviled eggs offer indulgent flavor in a portion-controlled, appetizer-friendly format.

Final Thoughts

Elote Deviled Eggs are a vibrant, flavor-forward twist on a timeless appetizer. Their creamy texture, bright citrus notes, and customizable heat make them adaptable for any gathering. For a lighter variation, use Greek yogurt in place of part of the mayonnaise while maintaining the dish’s signature creaminess. However you serve them, these deviled eggs deliver bold Mexican-inspired flair in every bite.