Recipe: Mexican Street Corn Deviled Eggs

Mexican street corn deviled eggs! They’re a great little snack, perfect for Sunday night family dinners, and pack a punch with flavour. Earlier this week I shared that we have Mexican street corn as a fridge staple, hence the Mexican street corn avocado toast, and this recipe is another great way to use street corn. Okay, let’s get cooking!

Ingredients

• 2 eggs, hard boiled
• 1 – 1/2 tablespoons of Hellmann’s mayo
• small dash of yellow mustard
• salt and pepper to taste
• 4 tablespoons of Mexican street corn

First, hard boil your eggs (don’t over boil, no greyness here!). I only made 2 this round, yet the recipe is easily double or even tripled. Once they’re cooled, crack, peel, and separate the yolks into a dish and set the whites aside. Mix the yolks with the mayo, mustard, and salt and pepper. The mustard adds a bit of zip. Once it’s all mixed well, spoon the mixture back into the set egg whites.

Then, top them with the Mexican street corn, pushing the corn into the egg just a bit so it holds.

Now, eat up!

Ta-da! Mexican street corn deviled eggs – the perfect full bite (or two) of delicious goodness.

They travel well to potlucks, or even backyard BBQs (it was below freezing here this morning when we walked Daphne, yet we’re looking forward to warmer days ahead – BBQs included!).

Tip – if you don’t have a deviled egg travel tray, you can put them into cupcake liners and they won’t slide and bump into each other as much as they would without them. It’s a little bumper-egg protector, ha-ha.

Thanks so much for stopping by! If you liked these deviled eggs, you might want to try these bacon and jalapeño ones, they’re good, too!

See you again soon – and until next time, happy eating!