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Mexican Street Corn Deviled Eggs (Elote-Style)

Mexican street corn deviled eggs with golden, creamy yolk filling topped with charred corn kernels and crumbled cotija. Boiled-and-halved eggs are piped smooth, then finished with elote-style toppings and a Cajun seasoning sprinkle.
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Prep Time 20 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp Dijon mustard
  • 1 tsp paprika
  • 1 salt to taste
  • 1 pepper to taste
Street corn topping
  • 1 cup corn kernels, lightly charred
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 Cajun seasoning for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and prep the eggs
  1. Bring a pot of water to a boil, then boil the large eggs for 10-12 minutes. You want fully set yolks with no visible runniness.
  2. Transfer the eggs to an ice bath to cool completely, about 5 minutes. This helps the shells peel cleanly.
  3. Peel the eggs and halve them lengthwise, then place the egg halves cut-side up. Keep the whites intact for filling.
  4. Scoop the yolks into a bowl and reserve the egg white halves. The yolks will be the base for the creamy filling.
Make the deviled yolk filling
  1. Mix the yolks with mayonnaise, lime juice, Dijon mustard, paprika, salt, and pepper until smooth. Stop when the mixture looks thick and pipeable with no lumps.
  2. Pipe or spoon the filling into the egg white halves. Fill each well generously for a domed top.
Char the corn and assemble
  1. Heat a hot cast iron skillet, then char the corn kernels for 2-3 minutes. Look for blistered, golden-brown spots.
  2. Top each filled egg with the charred corn. Add enough to create a textured, street-corn look.
  3. Sprinkle crumbled cotija cheese over the corn on each egg. The cheese should look sandy and uneven.
  4. Finish with fresh cilantro and green onions on top of each deviled egg. Scatter evenly so each bite has fresh herbs.
  5. Sprinkle Cajun seasoning over the finished eggs. Use a light hand so it complements rather than overwhelms.
  6. Refrigerate the deviled eggs until ready to serve. Chill at least 5 minutes so the filling firms up.

Notes

Pro tip: For cleaner halves and easier piping, cool the eggs fully in the ice bath before peeling, then fill right after char-corn assembly. Store leftovers covered in the refrigerator for up to 3 days; they do not freeze well. For a lighter option, use light mayonnaise instead of regular mayonnaise to reduce richness while keeping the same creamy texture.