Mexican Street Corn Deviled Eggs

22 04 2017

I LOVE deviled eggs. The highlight of any potluck, picnic, holiday appetizer spread are the deviled eggs. My wife and I went to an upscale local restaurant a while back called Cellar Cat and they had a fancy deviled egg appetizer option (which we ordered and was amazing). All that said, I have probably 25 recipes for them all saved up…and I never make them. I have no idea why, they aren’t difficult, it isn’t expensive, I just don’t know.

I decided to get off my culinary rear end for Easter and made these eggs, inspired by Mexican street corn (Elotes). All the flavors and textures work so well as a deviled egg, I had to share. I hope you try it and enjoy!


  • 12 eggs – hard boiled
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared mustard
  • 2 teaspoons Worcestershire sauce
  • dash of hot sauce (I used Tapatio, you can use your favorite)
  • 1/2 cup feta cheese, divided
  • salt & pepper, to taste
  • 1/4 cup minced red onion
  • 1/2 cup grilled/sautéed corn, fresh or frozen
  • chili powder, to garnish
  • 2 tablespoons chopped cilantro


  1. Hard boil eggs, use the method you like best. I pressure cook them for 6 minutes on high pressure, quick release pressure and place all the eggs in an ice bath to stop cooking
  2. Peel each egg and slice in half lengthwise and remove yolks to medium bowl.
  3. With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce, hot sauce and 1/4 cup cheese. Stir together until smooth and well combined. Add salt and pepper to taste.
  4. 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.
  5. Garnish each egg with red onion, corn, chili powder and cilantro.
  6. Eat em, eat em all, no need to share, you can make more.





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