Description
Mexican Street Corn Deviled Eggs bring a zesty twist to the traditional deviled egg, infusing the rich flavors of Mexican street corn into a beloved appetizer. The creamy yolk filling is enhanced with feta cheese, Worcestershire sauce, and a hint of spice from Tabasco, creating a delicious base that pairs perfectly with the grilled corn, red onion, and fresh cilantro garnish. The final touch of chili powder adds a subtle heat, making these deviled eggs a standout at any gathering.
Ingredients
12 eggs
1/4 cup mayonnaise
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
Dash of Tabasco sauce
1/2 cup feta cheese, divided
Salt & pepper, to taste
1/4 cup minced red onion
1/2 cup grilled corn (approximately one ear)
Chili powder, for garnish
2 tablespoons chopped cilantro
Instructions
In a large pot, place the eggs and cover them with water, ensuring the water level is about 2 inches above the eggs. Bring the water to a boil over high heat.
Once the water reaches a boil, cover the pot and remove it from heat. Let the eggs sit for 10 minutes.
Place the pot in the sink and run cold water over the eggs until the water in the pot is completely cool. This stops the cooking process.
Peel each egg and slice them in half lengthwise. Remove the yolks and place them in a medium bowl.
Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, and 1/4 cup of feta cheese. Stir together until smooth and well combined. Add salt and pepper to taste.
Transfer the yolk mixture to a food storage bag and seal it. Snip off one corner of the bag to use as a piping bag, then fill the cavity of each egg white with the yolk mixture.
Garnish each egg with minced red onion, grilled corn, a sprinkle of chili powder, and chopped cilantro.
Sprinkle the remaining 1/4 cup of feta cheese over the eggs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 110