Mexican Street Corn Deviled Eggs

Name: Mexican Street Corn Deviled Eggs
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Mexican-inspired
Ingredients: 6 hard-boiled eggs, peeled and halved; 2 tbsp Tajín seasoning, for rimming; 6 egg yolks, from hard-boiled eggs; 2 tbsp red onion, finely diced; 1 tbsp jalapeño, finely diced; 1 cup roasted corn; 1 tbsp lime juice, freshly squeezed; 2 tbsp sour cream; 2 tbsp mayonnaise; 1 tsp Tajín seasoning, for filling; 1 tsp dried cilantro; 1/4 cup cotija cheese, shredded or crumbled; diced red onion, for garnish; diced jalapeño, for garnish

Mexican Street Corn Deviled Eggs blend classic deviled eggs with the charred, tangy, spiced flavors of elote. Corn, jalapeño, and a Tajín rim make this appetizer bright and unexpected.

🌍Mexican-inspired 🏷️Deviled eggs 🏷️Mexican street corn 🏷️Elote 🏷️Appetizer Party food

🏷️

🏷️Game-day

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TikTok

Total

20 min

Servings

12

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

6 hard-boiled eggs, peeled and halved
2 tbsp Tajín seasoning, for rimming
6 egg yolks, from hard-boiled eggs
2 tbsp red onion, finely diced
1 tbsp jalapeño, finely diced
1 cup roasted corn
1 tbsp lime juice, freshly squeezed
2 tbsp sour cream
2 tbsp mayonnaise
1 tsp Tajín seasoning, for filling
1 tsp dried cilantro
1/4 cup cotija cheese, shredded or crumbled
diced red onion, for garnishoptional
diced jalapeño, for garnishoptional

14 Ingredients

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Instructions

1
Separate the yolks from the hard-boiled egg whites. Set the yolks aside in a mixing bowl.
2
Place Tajín seasoning on a small plate. Dip the cut side of each egg white into the seasoning to create a rim.
3
To the bowl with the egg yolks, add the diced red onion, diced jalapeño, and roasted corn.
4
Add the lime juice, sour cream, mayonnaise, Tajín seasoning, and dried cilantro to the bowl.
5
Add the shredded cotija cheese.
6
Mix everything together with a fork until well combined and creamy.
7
Transfer the filling to a piping bag or a zip-top bag with the corner snipped off.
8
Pipe the filling into the cavities of the Tajín-rimmed egg whites.
9
Garnish with additional diced red onion and jalapeño, if desired.

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Tips & Notes

Pro tips

Roast fresh corn kernels in a dry skillet over medium-high heat for 4–5 minutes to deepen flavor and add char; frozen corn works but won't caramelize as well.
Finely dice jalapeño and remove seeds if you prefer less heat; the filling should be creamy, not watery, so squeeze excess liquid from finely diced onion and pepper.
Rim half the egg white with Tajín before piping to ensure the seasoning stays visible and doesn't dissolve into the filling.
Keep the filled eggs chilled until serving; the sour cream and mayo base softens if left at room temperature for more than 30 minutes.

Substitutions

Roasted corn → grilled corn kernels (adds smokiness)
Sour cream → crema or Greek yogurt (lighter alternative)
Red onion → white onion or shallot (milder flavor)
Tajín → chili powder + lime zest + salt (homemade seasoning blend)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; serve chilled or at room temperature. Prepare filling and egg halves separately up to 1 day ahead, then assemble 2–4 hours before serving.

Common Questions

Can I make these ahead?

Yes. Prepare the filling up to 1 day ahead and store in an airtight container. Pipe into egg white halves up to 4 hours before serving to keep them fresh.

What if I don't have Tajín seasoning?

Mix equal parts chili powder, lime zest, and sea salt as a substitute, or use cayenne and cumin with salt for a milder option.

Can I use canned or frozen corn instead of roasted?

Yes. Pan-roast canned or thawed frozen corn in a hot skillet for 4–5 minutes with a pinch of salt to add depth and caramelization.

How do I boil eggs so the yolks are bright yellow?

Boil for 10–12 minutes depending on size, then immediately transfer to an ice bath to stop cooking and prevent the gray ring around the yolk.

Can I make this vegetarian or vegan?

This recipe is vegetarian. For vegan, replace mayonnaise and sour cream with cashew cream or vegan mayo, and use aquafaba or mashed avocado as a binder.