Mexican Street Corn Deviled Eggs
Ingredients
- 6 large eggs
- 3 ounces dip
- 2 tablespoons mayonnaise
- 2 teaspoons lime juice, or to taste
- 1 tablespoon cotija cheese, divided
- 1 tablespoon red onion
- 2 teaspoons chopped cilantro
- 1 teaspoon Tajin® Clásico Seasoning
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Instructions
- 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.
- 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.
- 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.
- Sprinkle remaining cotija cheese over eggs; scatter on onion slivers and cilantro. Sprinkle with Tajin® seasoning and serve.
Source
Original recipe: View Original