Elote Deviled Eggs

Name: Elote Deviled Eggs (Elevated)
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 6 Organic Pasture-Raised Large Eggs; 1/2 cup Homemade Mayonnaise; 1 tbsp Chipotle Peppers in Adobo Sauce-minced; 1 tsp Adobo Sauce-from chipotle peppers; 1 clove Garlic-minced; 1 tbsp Lime Juice-freshly squeezed; 1/2 cup Corn Kernels-charred; 2 tbsp Queso Fresco-crumbled; 1/4 tsp Smoked Paprika; Salt Fleur de Sel; Pepper Black -freshly ground; 1 tbsp Tajín-chili-lime seasoning; 1 tbsp Micro Cilantro-for garnish

⏱1h

👥12

🔥180 cal

Hard

🍽️Mexican

An exquisite take on elote deviled eggs, featuring a silky chipotle aioli, charred corn, and a sprinkle of Tajín.

6 Organic Pasture-Raised Large Eggs

1/2 cup Homemade Mayonnaise

1 tbsp Chipotle Peppers in Adobo Sauce-minced

1 tsp Adobo Sauce-from chipotle peppers

1 clove Garlic-minced

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥12

🔥180 cal

Hard

🍽️Mexican

An exquisite take on elote deviled eggs, featuring a silky chipotle aioli, charred corn, and a sprinkle of Tajín.

#Appetizer #Snack #Party #Mexican #Gourmet

Instructions

Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
Drain Eggs and immediately place in an ice bath to cool completely.
Peel Eggs and cut in half lengthwise. Gently remove yolks and place in a medium bowl.
To make the Chipotle Aioli, combine all Chipotle Aioli ingredients in a blender or food processor and blend until smooth and creamy. Set aside.
Mash yolks with a fork until smooth. Add Charred Corn, Queso Fresco, Smoked Paprika, Fleur de Sel, and Black Pepper to the bowl with the yolks.
Gently fold in 3 tablespoons of the Chipotle Aioli into the yolk mixture. Reserve the remaining aioli for drizzling.
Spoon or pipe the filling back into the egg white halves.
Drizzle with remaining Chipotle Aioli and garnish with Tajín and Micro Cilantro.
Refrigerate for at least 30 minutes before serving.

Ingredients

6 6 Organic Pasture-Raised Large Eggs
1/2 cup 120 g Homemade Mayonnaise
1 tbsp 15 mL Chipotle Peppers in Adobo Sauce-minced
1 tsp 5 mL Adobo Sauce-from chipotle peppers
1 clove 3 g Garlic-minced
1 tbsp 15 mL Lime Juice-freshly squeezed
1/2 cup 85 g Corn Kernels-charred
2 tbsp 30 g Queso Fresco-crumbled
1/4 tsp 1.25 mL Smoked Paprika
Salt to taste Fleur de Sel
Pepper to taste Black -freshly ground
1 tbsp 7.5 g Tajín-chili-lime seasoning
1 tbsp 7.5 g Micro Cilantro-for garnish

Equipment

Saucepan
Ice Bath
Medium Bowl
Blender or Food Processor
Spoon or Piping Bag

Instructions

Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
Drain Eggs and immediately place in an ice bath to cool completely.
Peel Eggs and cut in half lengthwise. Gently remove yolks and place in a medium bowl.
To make the Chipotle Aioli, combine all Chipotle Aioli ingredients in a blender or food processor and blend until smooth and creamy. Set aside.
Mash yolks with a fork until smooth. Add Charred Corn, Queso Fresco, Smoked Paprika, Fleur de Sel, and Black Pepper to the bowl with the yolks.
Gently fold in 3 tablespoons of the Chipotle Aioli into the yolk mixture. Reserve the remaining aioli for drizzling.
Spoon or pipe the filling back into the egg white halves.
Drizzle with remaining Chipotle Aioli and garnish with Tajín and Micro Cilantro.
Refrigerate for at least 30 minutes before serving.

Nutrition per serving

Calories 180

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Elote Deviled Eggs

Elote Deviled Eggs

Ratings & Reviews

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