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.
Mash yolks with a fork until smooth. Add Mayonnaise, Sour Cream, Corn, Lime Juice, Chili Powder, Garlic Powder, Cumin, Salt, and Pepper to the bowl with the yolks.
Mix all Deviled Egg Filling ingredients until well combined and creamy.
Spoon or pipe the filling back into the egg white halves.
Garnish with Cotija Cheese, Cilantro, and a sprinkle of Chili Powder.
Refrigerate for at least 15 minutes before serving.
Ingredients
12
66Large Eggs
1/2 cup120 gMayonnaise
1/4 cup30 gSour Cream
1/4 cup30 gCanned Corn-drained
1 tbsp15 mLLime Juice-freshly squeezed
1/2 tsp2.5 mLChili Powder
1/4 tsp1.25 mLGarlic Powder
1/4 tsp1.25 mLCumin
Saltto taste
Pepperto tasteBlack -ground
2 tbsp15 gCotija Cheese-crumbled
1 tbsp7.5 gCilantro-chopped
1/4 tsp1.25 mLChili Powder-for garnish
Equipment
Saucepan
Ice Bath
Medium Bowl
Fork
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.
Mash yolks with a fork until smooth. Add Mayonnaise, Sour Cream, Corn, Lime Juice, Chili Powder, Garlic Powder, Cumin, Salt, and Pepper to the bowl with the yolks.
Mix all Deviled Egg Filling ingredients until well combined and creamy.
Spoon or pipe the filling back into the egg white halves.
Garnish with Cotija Cheese, Cilantro, and a sprinkle of Chili Powder.
Refrigerate for at least 15 minutes before serving.
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