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.
Servings: 6 eggs
Calories: 169kcal
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
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
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.
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