Mexican Street Corn Deviled Eggs
Serves 1
Directions
- 1Dip the egg white in Tajín or paprika.
- 2In a bowl, mash together the egg yolk, mayonnaise, sour cream, cilantro, red onion, jalapeño, cotija cheese, and roasted corn.
- 3Mix really well until creamy.
- 4Add the mixture to a piping bag or a Ziploc bag with the corner cut off.
- 5Pipe the mixture over the egg whites.
- 6Garnish with fresh cilantro.
Ingredients
- 8 pieces hard boiled eggs, peeled and yolk separated
- 0.25 cup red onion, chopped small
- 1 piece jalapeño, chopped small
- 1 cup roasted corn
- 0.5 piece lime, juiced
- 2 tablespoons sour cream
- 3 tablespoons mayo
- 0.5 teaspoons tajin
- 1 tablespoon cilantro, chopped
- 0.25 cup cotija cheese
- salt
- pepper
Equipment
bowlspoonpiping bagplate
Tips
- If Tajin is too strong, use paprika instead to dip the egg whites.
- Use a piping bag or a Ziploc bag with a corner cut off to easily fill the egg whites. Alternatively, you can spoon the filling over the egg whites.
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