Street Corn Deviled Eggs
These street corn deviled eggs are a fun and delicious way to switch up your traditional deviled egg routine. The creamy avocado yolk mixture is topped with charred corn kernels, sliced jalapeno and cotija cheese. This is all loaded inside of a tajin rimmed hard boiled egg, making these deviled eggs a total flavor bomb. Tajin rim optional as the sweet flavor is not everyone’s favorite flavor.
Easy to grab and enjoy, these deviled eggs are the perfect party appetizer. I can guarantee these tasty eggs will not last long.
How to Make Street Corn Deviled Eggs
Boil the Eggs
Add six eggs to a pot and cover them with water by one inch. Bring to a boil. Once they begin to boil, begin your timer. Cook for 10-12 minutes depending on size. Place in cold water once they are cooked through. Peel once they are cool to touch.
Prepare the Eggs
Slice a small portion off the smaller (pointier) part of the egg. This is to balance the egg when it’s standing upright. The yolk tends to rest towards to bottom (thicker side) of the egg, so you’ll slice roughly ¼ of the egg off the thick side. Remove the yolk and add it to a mixing bowl.
Prepare the Avocado Yolk Filling
Once the egg yolks are in the bowl, add half of a medium-sized avocado. Next, add the minced white onion, fresh squeezed lime juice, kosher salt and a few turns of cracked black pepper. Combine until the mixture is smooth and creamy, no lumps. Taste for seasoning. Add this mixture to a piping bag for easy squeezing.
Prepare the Toppings
Next, you’ll char one ear of corn on the grill and remove the kernels. Crumble the cotija cheese and thinly slice the jalapeno. Also, make sure the hard boiled eggs are dry so the tajin doesn’t bleed down the egg.
Assemble the Eggs
Add tajin spice to a small plate and gently dip the rim of the egg in the tajin spice until it’s lightly coated. (Tajin optional, it’s not everyones favorite flavor)
Stand the eggs upright. Use the piping bag to fill the eggs with the avocado yolk filling. Top the eggs with charred corn kernels, thinly sliced jalapeno and crumbled cotija cheese. Cilantro optional.
Serve chilled and enjoy.
Storage
Store leftover eggs in an airtight container in the refrigerator for up to two days. Enjoy chilled. Looking for more appetizers?
Street Corn Deviled Eggs
Ingredients
- 6 hard-boiled eggs, separate whites from yolks
- ½ medium avocado, peel and pit
- 2 tablespoons white onion, minced
- 1 tablespoon lime juice, fresh squeezed
- kosher salt, to taste
- few turns cracked black pepper, to taste
- 1 teaspoon tajin spice, optional, not everyone loves the taste of tajin
- 6 slices jalapeno, sliced thin, add as a garnish
- 2 tablespoons corn kernels, char and remove from cob, add to the eggs
- 1 tablespoon cotija cheese, crumbled and sprinkled over the eggs
- cilantro , optional
Equipment
- 1 pot boil eggs
- 1 mixing bowl for the filling
- 1 piping bag for filling
- 1 small plate for tajin
- 1 plate for serving
Instructions
Boil the Eggs
- Add six eggs to a pot and cover them with water by one inch. Bring to a boil. Once they begin to boil, begin your timer. Cook for 10-12 minutes depending on size. Place in cold water once they are cooked through. Peel immediately once they are cool to touch.
Prepare the Eggs
- Slice a small portion off the smaller (pointier) part of the egg. This is to balance the egg when it’s standing upright. The yolk tends to rest towards to bottom (thicker side) of the egg, so you’ll slice roughly ¼ of the egg off the thick side. Remove the yolk and add it to a mixing bowl.
Prepare the Avocado Yolk Filling
- Once all the eggs are in the mixing bowl, add the avocado, minced white onion, fresh squeezed lime juice, kosher salt and cracked black pepper. Mix well. Add the filling to a piping bag for easy squeezing.
Prepare the Toppings
- Next, you’ll char one ear of corn on the grill and remove the kernels. Crumble the cotija cheese and thinly slice the jalapeno. Also, make sure the hard boiled eggs are dry so the tajin doesn't bleed down the egg.
Assemble the Eggs
- Add tajin spice to a small plate and gently dip the rim of the egg in the tajin spice until it’s lightly coated. (Tajin optional, it's not everyones favorite flavor) Stand the eggs upright. Use the piping bag to fill the eggs with the avocado yolk filling. Top the eggs with charred corn kernels, thinly sliced jalapeno and crumbled cotija cheese. Cilantro optional. Serve chilled and enjoy.
2 Comments on “Street Corn Deviled Eggs”
Everything about these sounds delicious! I can’t wait to make these.
A crowd pleaser! So beautiful and tasty. A little dry so I added a spoonful or two of plain Greek yogurt to the blender with the yolks and avo.