Description
A vibrant and flavorful twist on classic deviled eggs, featuring grilled corn and a zesty jalapeno kick.
Ingredients
Scale
- 12 hard-boiled eggs, chilled, peeled, and halved
- ½ cup grilled corn, from about 1 ear of fresh sweet corn, husked and silks removed
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 jalapeno, diced very finely
- ¼ cup red onion, finely diced
- 1 tablespoon lime juice
- 1 teaspoon salt, or to taste
- 2 to 3 tablespoons queso fresco, or cotija cheese, for garnishing
- 2 tablespoons fresh cilantro, finely minced, for garnishing
- Chili powder, to taste for garnishing
- Lime wedges, to taste for serving
Instructions
- Hard boil 12 large eggs, and cool them in an ice bath for 5 to 10 minutes.
- Peel the eggs under running water.
- Preheat an outdoor gas grill and grill fresh sweet corn for about 10 minutes, rotating for even cooking.
- Shave the grilled corn from the ear and add it to a large bowl.
- Halve the hard-boiled eggs vertically, placing the yolks in a medium bowl.
- Add mayonnaise, Dijon mustard, jalapeno, red onion, lime juice, and salt to the yolks; mash to combine.
- Add most of the grilled corn to the yolk mixture and stir to incorporate.
- Transfer the filling to a piping bag or a ziptop bag, or use a spoon to fill the egg whites.
- Evenly fill each egg white with the yolk mixture.
- Garnish with reserved corn, queso fresco, cilantro, chili powder, and serve with lime wedges.
Notes
- Have extra eggs on hand in case of peeling difficulties.
- If you don’t have a grill, use an indoor grill pan or frozen fire-roasted corn.
- Check seasoning after mixing the filling and adjust as needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg