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Mexican Elote Deviled Eggs

A delightful twist on classic deviled eggs with creamy cotija cheese and zesty lime for a lively appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs Ensure they are not too fresh for easier peeling.
  • 2 tablespoons mayonnaise Can be substituted with Greek yogurt for extra protein.
  • 1 tablespoon sour cream
  • 1/4 cup cotija cheese, crumbled Feta can be used as a substitute.
  • 1 teaspoon chili powder Adjust according to taste.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lime juice Freshly squeezed is best.
  • to taste Salt and pepper Season according to preference.
  • Chopped cilantro for garnish Adds color and flavor.
  • Additional cotija cheese for garnish For decoration.

Method
 

Preparation
  1. Cut the hard-boiled eggs in half and gently remove the yolks.
  2. In a bowl, mash the yolks together with mayonnaise, sour cream, cotija cheese, chili powder, garlic powder, lime juice, salt, and pepper until smooth and creamy.
  3. Spoon or pipe that mixture back into the egg whites.
  4. Garnish with chopped cilantro and extra cotija cheese.
  5. Serve chilled.

Notes

Store leftovers in an airtight container in the fridge for up to three days. You can prepare these a day or two in advance. For an extra kick, consider adding a dash of hot sauce or smoked paprika.