Mexican Street Corn Deviled Eggs
Servings: 24 deviled eggs
Calories: 125kcal
These Mexican Street Corn Deviled Eggs are guaranteed to be the talk of your next gathering! Traditional deviled eggs are garnished with feta cheese, grilled corn, red onion, chili powder and cilantro to create one amazing bite size appetizer.
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Ingredients
- 12 eggs
- 1/4 cup mayonnaise
- 2 tablespoons prepared mustard
- 2 teaspoons Worcestershire sauce
- dash of Tabasco sauce
- 1/2 cup feta cheese divided
- salt & pepper to taste
- 1/4 cup minced red onion
- 1/2 cup grilled corn approixmately one ear
- chili powder to garnish
- 2 tablespoons chopped cilantro
Instructions
- In a large pot, add eggs and cover with water 2" above eggs. Bring to a boil over high heat.
- When water reaches a boil, cover pot and remove from heat. Allow to sit for 10 minutes.
- Place pot in sink and add cold water until water in pot is completely cool to stop cooking process.
- Peel each egg and slice in half lengthwise and remove yolks to medium bowl.
- With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and 1/4 cup cheese. Stir together until smooth and well combined. Add salt and pepper to taste.
- 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.
- Garnish each egg with red onion, corn, chili powder and cilantro.
Nutrition
Serving: 2deviled eggs | Calories: 125kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Sodium: 223mg | Sugar: 1g