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Mexican Street Corn Deviled Eggs (Elote-Style)

Mexican street corn deviled eggs with golden yolk filling and charred corn kernels on top for an elote-style bite. Hard-boiled eggs are halved, filled until smooth, then finished with cotija, cilantro, and green onions.
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Prep Time 20 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible.
Deviled egg filling
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp Dijon mustard
  • 1 tsp paprika
  • 1 salt To taste.
  • 1 pepper To taste.
Street corn topping
  • 1 cup corn kernels, lightly charred Char in a hot skillet for best flavor.
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 Cajun seasoning for garnish Optional intensity to taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and peel the eggs
  1. Add eggs to a pot and cover with water, bringing it to a boil; boil for 10-12 minutes. Visual cue: the yolks should look set all the way through.
  2. Transfer eggs to an ice bath and cool until chilled, about 5 minutes. Visual cue: the shells should feel cold to the touch.
  3. Peel eggs and cut them in half lengthwise, then place the halves on a sheet pan. Visual cue: you should see a clean, centered yolk in each egg.
Make the yolk filling
  1. Scoop the yolks into a bowl and mix with mayonnaise, lime juice, Dijon mustard, paprika, salt, and pepper until smooth. Visual cue: the mixture should be thick and uniform with no visible yolk streaks.
  2. Pipe or spoon the filling into the egg white halves. Visual cue: each egg white half should be generously and evenly filled.
Char the corn
  1. Heat a hot cast iron skillet and char corn kernels for 2-3 minutes. Visual cue: kernels should develop browned, blistered spots but not burn.
Top and chill
  1. Spoon charred corn onto each deviled egg. Visual cue: corn sits in a visible mound over the filling.
  2. Top with cotija cheese, cilantro, and green onions. Visual cue: the topping should look speckled and golden from the corn.
  3. Finish with a sprinkle of Cajun seasoning. Visual cue: you should see a light dusting across the top.
  4. Refrigerate until ready to serve, about 5 minutes to set the filling. Visual cue: the topping will look slightly firmer and the flavors will meld.

Notes

Pro tip: char the corn right before topping so it stays glossy and crisp-tender. Store leftovers covered in the refrigerator up to 2 days; the yolk filling may soften the corn slightly. Freezing is not recommended for deviled eggs. For a lower-fat option, use reduced-fat mayonnaise.