Description
Irresistible Elote Deviled Eggs with Zesty Chipotle Mayo will surprise your taste buds!
Ingredients
Scale
- 6 large eggs
- 1/4 cup Greek yogurt
- 1 tablespoon chipotle sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup grilled corn, cooled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon feta cheese, crumbled
- Sliced radishes for garnish (optional)
- Lime wedges for serving
Instructions
- Start by placing the eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium heat.
- Once boiling, turn off the heat, cover the pot, and let it sit for 12 minutes.
- After the time is up, transfer the eggs to a bowl filled with ice water to cool for about 5 minutes.
- Once cooled, carefully peel the eggs and cut them in half horizontally.
- Gently scoop out the yolks into a mixing bowl and mash them with a fork until they reach a creamy consistency.
- Incorporate the Greek yogurt, chipotle sauce, lime juice, onion powder, cumin, salt, and pepper into the mashed yolks, stirring until everything is well blended.
- Fold in the grilled corn and chopped parsley, ensuring an even distribution throughout the mixture.
- Using a spoon or piping bag, fill the egg white halves with the yolk mixture, creating a generous mound.
- Top each filled egg with crumbled feta cheese and, if desired, add sliced radishes for an extra crunch.
- Serve these delightful bites immediately or chill them for up to an hour before enjoying. Don’t forget to offer lime wedges alongside for a zesty squeeze!
Notes
- Serves 6
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Irresistible Elote Deviled Eggs with Zesty Chipotle Mayo