Deviled eggs just got a major upgrade—you’re welcome! Inspired by the bold and creamy flavors of elote, these Mexican street corn deviled eggs are the perfect bite-sized twist on a classic appetizer. With smoky paprika, adobo chile sauce, charred corn, lime, cotija, and a sprinkle of hot Cheeto dust (if you know, you know), you’re going to wonder why elote hasn’t been made into deviled eggs all these years. Whether you’re serving them at a summer BBQ, game day, Easter dinner, or are just looking for a snack that slaps, these Mexican street corn deviled eggs are guaranteed to steal the show.
You can make these up to 1 day ahead, but you’ll want to pipe them right before you serve them. Store the filling in an airtight container and pipe it into the egg whites when ready to serve.
Did you try making these? Let us know what you think in the comments below!
