These Mexican street corn deviled eggs have all the fresh flavors of your favorite street food, and everybody loves deviled eggs, so these are guaranteed to please.
Ingredients
- eggs: 6 piece
- ounces prepared Mexican street corn dip: 3 piece
- mayonnaise: 2 Tbsp
- lime juice: 2 tsp (to taste, freshly squeezed)
- crumbled cotija cheese: 1 Tbsp (divided)
- slivered red onion: 1 Tbsp
- cilantro: 2 tsp (chopped)
- chili-lime seasoning, such as Tajin® Clásico Seasoning: 1 tsp
Metric Conversion
Stages of cooking
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Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise.
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Remove yolks to a small mixing bowl; mash with a fork. Add in Mexican street corn dip, mayonnaise, and lime juice. Stir together with a fork until fairly smooth; stir in 2 teaspoons of cotija cheese.
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Fit a piping bag with a coupler and a tip with a fairly large opening. Drop piping bag into a tall glass and fold edges down around the glass. Spoon egg yolk filling into the bag. Gather edges and twist together. Pipe filling into egg whites. Alternately, spoon filling into a resealable plastic bag, press to remove excess air, and reseal. Cut one corner of bag off, and pipe filling into egg whites. Or, simply spoon filling into egg whites.
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Sprinkle remaining cotija cheese over eggs; scatter on onion slivers and cilantro. Sprinkle with Tajin® seasoning and serve.
