Ingredients
- Large Eggs: 6
- Mayonnaise: 1/4 cup
- Mexican Crema or Sour Cream: 2 tablespoons
- Cotija Cheese, crumbled: 2 tablespoons, plus more for garnish
- Fresh Corn Kernels, cooked and cooled: 1/4 cup
- Lime Juice: 1 tablespoon
- Chili Powder: 1/2 teaspoon
- Cilantro, chopped: 1 tablespoon, plus more for garnish
Instructions
- Step 1: Hard boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer the eggs to an ice bath to cool completely.
- Step 2: Peel and halve the eggs lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Step 3: Mash the egg yolks with a fork until smooth. Add the mayonnaise, Mexican crema, cotija cheese, cooked corn kernels, lime juice, and chili powder to the bowl with the yolks. Mix until everything is well combined and creamy.
- Step 4: Taste and adjust seasonings as needed. Add salt and pepper to taste. If the mixture is too thick, add a little more Mexican crema or lime juice.
- Step 5: Spoon the yolk mixture back into the egg white halves, filling each one generously.
- Step 6: Garnish with additional crumbled cotija cheese and chopped cilantro. Serve immediately or chill for later.
Notes
- Store leftover deviled eggs in an airtight container in the refrigerator, but be aware that the cotija can soften slightly over time.
- Reheating isn't necessary, but for the best flavor, let the chilled deviled eggs sit at room temperature for about 10 minutes before serving.
- For a vibrant presentation, sprinkle a pinch of smoked paprika over the finished eggs in addition to the cotija and cilantro.
- Don't overcook the eggs: slightly undercooking them helps prevent a green ring from forming around the yolks!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American