Time: 30 minutes
Yield: 12 servings
If you thought deviled eggs couldn't get any more festive, think again! Mexican Street Corn Deviled Eggs have the creaminess and heartiness of traditional deviled eggs with the tang and heat of the beloved south-of-the-border street food. Mixed with salty cheese and topped with herby, citrusy flavors, Mexican Street Corn Deviled Eggs are like a champagne pop of taste: they let everyone know the party has started!
Ingredients• 12 eggs • 1/4 cup mayonnaise • 2 tablespoons mustard • 2 teaspoons Worcestershire sauce • hot sauce, to taste • 1/2 cup cotija cheese, divided in half • salt, to taste • pepper, to taste • 1/4 cup red onion, optional, minced • 1/2 cup grilled corn, optional • chili powder, optional, for garnish • 2 tablespoons cilantro, optional, chopped
In a large pot on the stove-top, add the eggs and enough water to cover them with about 2 inches on top. Bring the water to a boil, using high heat.
Once the water reaches a boil, cover the pot and remove it from the heat. Let it sit undisturbed for 10 minutes.
Fill a separate pot with ice water, enough to ensure the eggs will be completely submerged in it.
Using a slotted spoon, remove the eggs and place them in the ice water. This process, called shocking, helps to rapidly stop the cooking process and leave you with the best texture.
Once the eggs are completely cool, peel them, slice them in half lengthways, and scoop the yolks out. Place the yolks into a separate medium bowl. Set the egg whites aside.
Mash the egg yolks until smooth.
Add the mayonnaise, mustard, Worcestershire sauce, hot sauce, and 1/4 cup of cheese to the yolks. Stir to combine until smooth. Season with salt and pepper.
Scoop the yolks into a plastic disposable food storage bag. Cut one corner off the bottom of the bag (you can also use a piping bag).
Pipe the egg yolks into the hollows of the egg whites.
Top with the red onion, corn, chili powder, cilantro, and remaining cheese.