Street Corn Deviled Eggs

A play on the classic deviled eggs, these Mexican street corn deviled eggs might raise some eyebrows but I promise, they’re a crowd-pleaser. Add an unexpected twist to your Easter gathering!

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Street Corn Deviled Eggs

Yield: 10

Author: Adriannexo

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 10 eggs
• 1/2 cup whole kernel corn, drained
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt + pepper
• 1/4 cup finely minced red onion
• 1/4 cup crumbled cotija cheese
• Chili powder, as needed for garnish
• Minced cilantro

Instructions

1. Place the eggs in a large pot and cover with 1 inch of cold water. Bring to a boil. Turn off the heat, cover the pot, and let the eggs rest in the hot water for 11 minutes on the same burner — set a timer!
2. Using a slotted spoon, remove the eggs and place them in a large bowl of ice water to stop the cooking process. Let them cool completely.
3. De-shell the eggs and slice them in half with a sharp knife.
4. Remove the yolks and place them in a bowl. Add the mayonnaise, mustard, and Worcestershire. Using either a hand mixer or a fork, beat the mixture smooth.
5. Using a pastry bag or a spoon, fill each egg white with the yolk mixture.
6. Garnish each egg with corn, onion, cotija cheese, chili powder and cilantro. Serve immediately or refrigerate for up to 4 hours.

Nutrition Facts

Calories

75

Fat (grams)

8.98

Sat. Fat (grams)

2.60

Carbs (grams)

3.13

Fiber (grams)

0.48

Net carbs

2.65

Sugar (grams)

0.91

Protein (grams)

7.38

Sodium (milligrams)

251.74

Cholesterol (grams)

190.74

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