Go Back
–+ servings
Mexican Street Corn Deviled Eggs on a plate
Print Recipe
No ratings yet

Mexican Street Corn Deviled Eggs

If you love classic deviled eggs and the bold flavors of Mexican street corn, this recipe brings the best of both worlds together in one irresistible bite.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Easter, Mexican
Servings: 24 deviled eggs
Calories: 52kcal

Ingredients

  • 12 boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup grilled corn fresh, frozen or canned
  • 1/4 cup finely diced red onion
  • 1 small jalapeno finely diced
  • 1 tablespoon lime
  • 2 tablespoons queso fresco
  • 2 tablespoons finely chopped cilantro leaves
  • Chili powder
  • Lime wedges

Instructions

  • Cut the eggs in half and remove the yolks. Place the yolks in a bowl and mash well.
    egg yokes in a mixing bowl and ingredient for recipe in other small bowls
  • Stir in the mayonnaise, mustard, corn, onion, jalapeno, and lime juice.
    mayo, Dijon mustard, grilled corn, red onion, jalapeño, and lime juice added to bowl with yolks
  • Place the mixture into a piping bag or a ziplock bag and cut off a corner. Squeeze the yolk mixture into the eggs.
    filling egg whites with yolk filling
  • Sprinkle the eggs with queso, cilantro and chili powder. Serve with lime wedges.
    Mexican Street Corn Deviled Eggs on a plate

Nutrition

Calories: 52kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 77mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 0.3mg