Mexican Street Corn Deviled Eggs

Serves 1
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Directions

  1. 1Dip the egg white in Tajín or paprika.
  2. 2Dip the egg white in Tajín or paprika.
  3. 3Dip the egg white in Tajín or paprika.
  4. 4In a bowl, mash together the egg yolk, mayonnaise, sour cream, cilantro, red onion, jalapeño, cotija cheese, and roasted corn.
  5. 5In a bowl, mash together the egg yolk, mayonnaise, sour cream, cilantro, red onion, jalapeño, cotija cheese, and roasted corn.
  6. 6In a bowl, mash together the egg yolk, mayonnaise, sour cream, cilantro, red onion, jalapeño, cotija cheese, and roasted corn.
  7. 7Mix really well until creamy.
  8. 8Mix really well until creamy.
  9. 9Mix really well until creamy.
  10. 10Add the mixture to a piping bag or a Ziploc bag with the corner cut off.
  11. 11Add the mixture to a piping bag or a Ziploc bag with the corner cut off.
  12. 12Add the mixture to a piping bag or a Ziploc bag with the corner cut off.
  13. 13Pipe the mixture over the egg whites.
  14. 14Pipe the mixture over the egg whites.
  15. 15Pipe the mixture over the egg whites.
  16. 16Garnish with fresh cilantro.
  17. 17Garnish with fresh cilantro.
  18. 18Garnish with fresh cilantro.

Ingredients

  • 8 pieces hard boiled eggs, peeled and yolk separated
  • 8 pieces hard boiled eggs, peeled and yolk separated
  • 8 pieces hard boiled eggs, peeled and yolk separated
  • 0.25 cup red onion, chopped small
  • 0.25 cup red onion, chopped small
  • 0.25 cup red onion, chopped small
  • 1 piece jalapeño, chopped small
  • 1 piece jalapeño, chopped small
  • 1 piece jalapeño, chopped small
  • 1 cup roasted corn
  • 1 cup roasted corn
  • 1 cup roasted corn
  • 0.5 piece lime, juiced
  • 0.5 piece lime, juiced
  • 0.5 piece lime, juiced
  • 2 tablespoons sour cream
  • 2 tablespoons sour cream
  • 2 tablespoons sour cream
  • 3 tablespoons mayo
  • 3 tablespoons mayo
  • 3 tablespoons mayo
  • 0.5 teaspoons tajin
  • 0.5 teaspoons tajin
  • 0.5 teaspoons tajin
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon cilantro, chopped
  • 0.25 cup cotija cheese
  • 0.25 cup cotija cheese
  • 0.25 cup cotija cheese
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • 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.