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Elote Deviled Eggs with Chipotle Mayo – A Flavorful Twist!

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Elote Deviled Eggs with Chipotle Mayo is a delightful fusion of classic deviled eggs and the vibrant flavors of Mexican street food. This unique appetizer combines creamy yolks with smoky chipotle mayo and cotija cheese for a fiesta of taste.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon chipotle in adobo sauce
  • 1 teaspoon lime juice
  • 1/2 cup corn kernels
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro (optional garnish)
  • Queso fresco or feta cheese (optional topping)

Instructions

  1. Start by placing the eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat.
  2. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 12-15 minutes.
  3. After the eggs have finished cooking, transfer them to an ice bath for about 5-10 minutes.
  4. Once cooled, gently tap the eggs on a hard surface to crack the shell, and peel them under running water.
  5. Cut each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
  6. Use a fork or potato masher to mash the yolks until smooth and creamy.
  7. Add the mayonnaise, chipotle in adobo sauce, lime juice, corn kernels, smoked paprika, salt, and pepper to the yolks. Stir until well combined.
  8. Using a spoon or a piping bag fitted with a star tip, fill each egg white half with the yolk mixture.
  9. Sprinkle the filled eggs with crumbled queso fresco or feta cheese, if desired. Garnish with a dash of paprika or a few cilantro leaves.
  10. Serve immediately or refrigerate until ready to serve.

Nutrition

Keywords: For a vegan option, substitute regular mayonnaise with a dairy-free alternative. You can also use grilled or roasted corn for a fresher taste.

Find it online: https://mamablueberry.com/elote-deviled-eggs-with-chipotle-mayo-a-flavorful-twist/