Description
A vibrant twist on classic deviled eggs, infused with the smoky-sweet flavors of Mexican street corn.
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons plain yogurt
- 1/4 cup sweet corn kernels (fresh or thawed frozen)
- 1 tablespoon lime juice
- 1 teaspoon honey or agave
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon ground cumin
- 1/4 cup crumbled cotija or queso fresco
- 2 tablespoons finely chopped cilantro
- 2 tablespoons minced green onion
- 2 slices smoked turkey bacon, cooked crisp and crumbled
- Salt and freshly ground black pepper to taste
- Lime wedges, for serving
Instructions
- Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit 10-12 minutes. Drain and transfer eggs to an ice bath for 5–10 minutes. Peel and halve lengthwise.
- Prepare the filling: Remove yolks into a bowl and mash with a fork until smooth. Stir in mayonnaise, yogurt, lime juice, honey, smoked paprika, cumin, and a pinch of salt and pepper. Fold in corn kernels, crumbled cheese, cilantro, and half the green onion. Taste and adjust seasoning.
- Assemble the deviled eggs: Spoon or pipe the yolk mixture back into the egg whites. Top each filled egg with a pinch of crumbled turkey bacon, a dusting of smoked paprika, and a few cilantro leaves. Add lime wedges to the serving plate for guests to squeeze fresh juice over the eggs.
- Serve: These are best served at room temperature within two hours, or chilled for up to a day.
Notes
Use fresh or high-quality frozen corn for the sweetest bite. For smooth filling, press yolks through a fine mesh sieve before mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican