Mexican Street Corn Deviled Eggs

These Mexican street corn deviled eggs have all the fresh flavors of your favorite street food, and everybody loves deviled eggs, so these are guaranteed to please.

Mexican Street Corn Deviled Eggs
  • 6 large eggs

  • 3 ounces prepared Mexican street corn dip

  • 2 tablespoons mayonnaise

  • 2 teaspoons freshly squeezed lime juice, or to taste

  • 1 tablespoon crumbled cotija cheese, divided

  • 1 tablespoon slivered red onion

  • 2 teaspoons chopped cilantro

  • 1 teaspoon chili-lime seasoning, such as Tajin® Clásico Seasoning

    1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise.

    2. Remove yolks to a small mixing bowl; mash with a fork. Add in Mexican street corn dip, mayonnaise, and lime juice. Stir together with a fork until fairly smooth; stir in 2 teaspoons of cotija cheese.

    3. Fit a piping bag with a coupler and a tip with a fairly large opening. Drop piping bag into a tall glass and fold edges down around the glass. Spoon egg yolk filling into the bag. Gather edges and twist together. Pipe filling into egg whites. Alternately, spoon filling into a resealable plastic bag, press to remove excess air, and reseal. Cut one corner of bag off, and pipe filling into egg whites. Or, simply spoon filling into egg whites.

    4. Sprinkle remaining cotija cheese over eggs; scatter on onion slivers and cilantro. Sprinkle with Tajin® seasoning and serve.

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