Mexican Street Corn Deviled Eggs
Mexican street corn and deviled eggs are a match made in heaven with corn, red onion, feta, and cilantro added to the mix!
Each year for the major deviled egg holidays, I have the habit of making my favorite recipe which is Jalapeno Popper Deviled Eggs. However, I have been trying to branch out and try a variety of recipes because, for the most part, I haven’t met a deviled egg that I don’t like. This recipe for Mexican Street Corn recipe contains a few additions that I knew I’d be on board for - namely, feta, red onion, corn, and cilantro. We really liked these but they did not knock the jalapeno popper ones out of the all-time favorite slot.
What you need:
12 large eggs
1/4 cup mayonnaise
2 Tbsp. mustard
2 tsp. Worcestershire sauce
Dash of hot sauce
1/2 cup feta cheese, divided
Salt & pepper to taste
1/4 cup minced red onion
1/2 cup grilled corn (or charred in a cast iron)
Chili powder, for garnish
2 Tbsp. cilantro, chopped for garnish
Directions:
In a large pot, add eggs and cover with water 2" above eggs. Bring to a boil over high heat.
When water reaches a boil, cover pot and remove from heat. Allow to sit for 10 minutes.
Place pot in sink and add cold water until water in pot is completely cool to stop cooking process.
Peel each egg and slice in half lengthwise and remove yolks to medium bowl.
With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and 1/4 cup cheese. Stir together until smooth and well combined. Add salt and pepper to taste.
Add yolk mixture to food storage bag and seal. Snip off one corner of bag to act as piping bag and fill the cavity of each egg white with yolk mixture.
Garnish each egg with red onion, corn, chili powder and cilantro.
Recipe from Melanie Makes