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 egg, making these deviled eggs a total flavor bomb.

Easy to grab and enjoy, these deviled eggs are the perfect party appetizer. I can guarantee these tasty eggs will not last long.

Street Corn Deviled Eggs – Healthyish Foods

Ingredients Needed for Street Corn Deviled Eggs

Eggs – You’ll need six hard boiled eggs for this recipe. 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 8-10 minutes depending on size. Place in cold water once they are cooked through. Peel immediately once they are cool to touch.

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. Remove the yolk and add it to a mixing bowl.

Tajin- Add about 2 teaspoons of tajin spice to a small plate. Dip the rim of the egg in the tajin spice until it’s lightly coated with the spice. Stand the eggs upright with the tajin rim facing upwards.

Avocado Yolk Mixture – Once all the yolks are in the bowl, add one medium-large avocado. Next, add the minced white onion, fresh squeezed lime juice, salt and black pepper. Combine until the mixture is smooth and creamy. Add this mixture to a piping bag for easy squeezing.

Toppings – Top the eggs with charred corn kernels, thinly sliced jalapeno, and cotija cheese. Serve chilled and enjoy. Option to add a touch of cilantro if you desire.

Street Corn Deviled Eggs – Healthyish Foods

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 8-10 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, salt and 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.

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 with the spice. Stand the eggs upright with the tajin rim facing upwards.

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. 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 – Healthyish Foods

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.
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Ingredients

  • 6 hard-boiled eggs, peeled and prepared, see above
  • 2 teaspoons tajin spice
  • 1 avocado, peel and pit
  • 1 tablespoon white onion, minced
  • 1 tablespoon lime juice, fresh squeezed
  • salt, to taste
  • pepper, to taste
  • 6 slices jalapeno
  • 2 tablespoons corn kernels, char and remove from cob
  • 1 tablespoon cotija cheese, crumbled and sprinkled over the top

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 8-10 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, salt and 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.

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 with the spice. Stand the eggs upright with the tajin rim facing upwards.
  • 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. Serve chilled and enjoy.

Video

Nutrition

Serving: 1serving, Calories: 169kcal, Carbohydrates: 10g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 189mg, Sodium: 885mg, Potassium: 462mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1295IU, Vitamin C: 111mg, Calcium: 55mg, Iron: 1mg