Deviled eggs get a south-of-the-border makeover by incorporating grilled Mexican street corn, jalapeno, red onion, cilantro, lime juice, queso fresco, and chili powder! This is an EASY appetizer or picnic recipe that everyone adores! Serve these at your next summer event including Memorial Day, Father's Day, Fourth of July, or make them for game day parties!
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Appetizers
Cuisine: Mexican
Keyword: Mexican deviled eggs, Mexican street corn deviled eggs, street corn deviled eggs
Servings: 24
Calories: 68kcal
Author: Averie Sunshine
Ingredients
12hard-boiled eggschilled, peeled, and halved*
½cupgrilled cornfrom about 1 ear fresh sweet corn husked and silks removed**
¼cupmayonnaise
1tablespoonDijon mustard
1jalapenodiced very finely (remove the ribs and seeds to reduce the level of heat or consider adding only half of the jalapeno)
¼cupred onionfinely diced
1tablespoonlime juice
1teaspoonsaltor to taste
2 to 3tablespoonsqueso frescoor cotija cheese, or to taste for garnishing
2tablespoonsfresh cilantrofinely minced for garnishing
Chili powderto taste for garnishing
Lime wedgesto taste for serving
Instructions
Hard Boiling Eggs
Hard boil 12 large eggs (plus I suggest at least 2-3 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes, covered.
After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes.
After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
While you're waiting, you can get starting grilling the corn.
Grilling Corn
Preheat an outdoor gas grill. If desired, lightly oil the grill grates. Lightly brush olive oil over a cleaned ear of fresh sweet corn. Grill it for about 10 minutes total, slowly rotating it to ensure even cooking. Tip - As long as you're grilling corn, I highly recommend grilling 4 to 6 ears total to enjoy.
After the corn has cooled enough to handle, shave it from the ear with a sharp knife or a corn peeler. Tips - If you don't have an outdoor grill, use an indoor grill pan. If you have neither, consider using frozen fire-roasted corn that you thaw and drain. As far as corn goes, grilled is best, frozen and thawed fire roasted is second, and canned of any variety is my third place option.
Assembly
Halve the hard-boiled eggs vertically.
Place the yolks in a medium bowl and to it, add the mayo, Dijon mustard, jalapeno, red onion, lime juice, salt, mash to combine to create the filling mixture. Taste and check for seasoning balance. If you think it needs more of anything such as salt, lime juice, etc. add it now, to taste.
If desired, transfer the filling to a piping bag fitted with a very large open tip (big enough to let the corn pass), or to a plastic ziptop bag with the corner snipped off, or simply plan to carefully add the filling mixture into the hollowed out egg whites by using a small spoon.
Evenly add the filling to each egg white.
As desired, garnish with queso fresco, cilantro, chili powder, and serve with lime wedges, if desired.
Notes
*Hard Boiling Eggs - I have a How To Make Perfect Hard Boiled Eggs post that I suggest reviewing as well. Also consider making 2 or 3 extra eggs in case you have difficulties peeling a few and they get mangled. **Grilled Corn - I have a popular recipe for Grilled Mexican Corn (Elote). That recipe involves grilling the corn over an outdoor gas grill and then brushing the freshly grilled corn with a seasoned mayo mixture and sprinkling cheese on the corn. For the deviled egg recipe, you'll only need 1 ear of corn. However, I suggest grilling extra and making the Elote recipe while you're at it.Storage: Eggs are best served fresh but will keep airtight in the fridge for 2-3 days. You can make the eggs about 12 hours in advance if you want to get ahead for a party or event. If you're going this route, I suggest not garnishing them with the cheese, cilantro, and chili powder until right before service.