Savory Street Corn Deviled Eggs
Savory Street Corn Deviled Eggs combine the classic appeal of deviled eggs with the vibrant flavors of street corn, making them perfect for gatherings and casual meals.
Equipment
- Saucepan
- Mixing Bowl
- Slotted Spoon
- Serving Platter
Ingredients
Eggs
- 6 large Eggs Boiled and peeled.
Sweet Corn
- 1 cup Sweet Corn Fresh or frozen, thawed and drained.
Mayonnaise
- 1/4 cup Mayonnaise For creaminess.
Mustard
- 1 tablespoon Dijon Mustard For tanginess.
Cilantro
- 2 tablespoons Fresh Cilantro Chopped.
Lime Juice
- 1 tablespoon Fresh Lime Juice For zest.
Chili Powder
- 1 pinch Chili Powder To taste.
Salt and Pepper
- to taste Salt
- to taste Pepper
Optional Toppings
- Queso Fresco For garnish.
- Additional Cilantro For garnish.
- Chili Powder For garnish.
Instructions
- Boil the eggs in a saucepan covered with cold water. Bring to a boil, cover, and remove from heat. Let sit for 12 minutes.
- Transfer the eggs to an ice water bath for 5-10 minutes to cool.
- Peel the eggs and slice them in half lengthwise. Scoop out the yolks into a mixing bowl.
- Mash the yolks and mix in mayonnaise, mustard, lime juice, salt, and pepper until smooth.
- Fold in sweet corn and cilantro gently.
- Fill the egg whites with the yolk mixture and garnish with optional toppings.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a spicy variation, add diced jalapeños. For a cheesy twist, incorporate shredded cheese into the yolk mixture.