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, Mexican Crema, Roasted Corn, Lime Juice, Smoked Paprika, Garlic Powder, Cumin, Salt, and Pepper to the bowl with the yolks.
In a small bowl, combine Chili Powder, Lime Zest, and Cayenne Pepper to make the Chili-Lime Seasoning.
Add 1 teaspoon of the Chili-Lime Seasoning to the Deviled Egg Filling and mix well. Adjust seasoning to taste.
Spoon or pipe the filling back into the egg white halves.
Garnish with Cotija Cheese and Cilantro.
Refrigerate for at least 15 minutes before serving.
Ingredients
12
66Large Eggs
1/2 cup120 gMayonnaise
1/4 cup30 gMexican Crema
1/2 cup85 gCorn Kernels-roasted
1 tbsp15 mLLime Juice-freshly squeezed
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLGarlic Powder
1/4 tsp1.25 mLCumin
Saltto taste
Pepperto tasteBlack -ground
1 tsp5 mLChili Powder
1/2 tsp2.5 mLLime Zest
1/4 tsp1.25 mLCayenne Pepper
2 tbsp15 gCotija Cheese-crumbled
1 tbsp7.5 gCilantro-chopped
Equipment
Saucepan
Ice Bath
Medium Bowl
Small 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, Mexican Crema, Roasted Corn, Lime Juice, Smoked Paprika, Garlic Powder, Cumin, Salt, and Pepper to the bowl with the yolks.
In a small bowl, combine Chili Powder, Lime Zest, and Cayenne Pepper to make the Chili-Lime Seasoning.
Add 1 teaspoon of the Chili-Lime Seasoning to the Deviled Egg Filling and mix well. Adjust seasoning to taste.
Spoon or pipe the filling back into the egg white halves.
Garnish with Cotija Cheese and Cilantro.
Refrigerate for at least 15 minutes before serving.
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