Mexican Street Corn Deviled Eggs
Marielle Henaine
Forget about boring breakfast recipes with these Mexican street corn deviled eggs! Enjoy a unique brekkie with these hard-boiled eggs stuffed with juicy esquites and topped with a spicy mayo, crumbled queso fresco, and chile powder. Your mornings will never be the same after you try these flavorful deviled eggs!
Reviewed by
4.75
|
4 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
5
Portions
  • 2 tablespoons corn oil, for the esquites
  • 1/4 cups white onion, for the esquites
  • 2 tablespoons garlic, for the esquites
  • 2 cups white corn kernels, for the esquites
  • 1/4 cups fresh epazote, for the esquites
  • 4 dried árbol chiles, for the esquites
  • 1/4 cups fresh cilantro, with roots, for the esquites
  • 4 cups chicken broth, for the esquites
  • 1 pinch salt
  • 10 eggs
  • some water
  • 1 cup mayonnaise
  • 1 tablespoon chile powder
  • 1 tablespoon lime juice
  • some lime juice
  • some queso fresco, crumbled
  • some chile powder, for garnish
Preparation
10 mins
30 mins
Easy
  • For the esquites: In a small pot heat corn oil and cook onion and garlic. Add corn kernels and epazote and cook until bright. Add árbol chile, cilantro, and chicken broth. Season, cook until liquid reduces, and set aside.
  • For the deviled eggs: In a small pot with cold water, cook eggs. Once water comes to a boil, let eggs cook for 10 to 12 minutes. Remove from heat and halt the cooking process. Peel eggs, cut in half, and remove cooked egg yolk.
  • In a bowl, mix egg yolks, mayonnaise, chile powder, and lime juice until a smooth and soft mixture is obtained. Season with salt and pepper.
  • On a chopping board, stuff eggs with esquites. Serve Mexican street corn deviled eggs with spicy mayo and sprinkle with queso fresco and chile powder.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?